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Eccles Cakes

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Ingredients
  Puff pastry 1 Pound
  Butter 2 Tablespoon
  Brown sugar 1 Tablespoon
  Dried currants 4 Ounce
  Candied fruit peel 2 Ounce
  Allspice 1⁄2 Teaspoon
  Allspice milk 1⁄2 Teaspoon
  Milk 1⁄2 Teaspoon
  Superfine sugar 1 Tablespoon (For Coating)
Directions

GETTING READY
1. Roll te pastry out to thickness of half an inch and cut into sixteen circles three and a half inch in diameter
2. Roll each of the circles out to make them slightly larger
3. Preheat oven to 425°F

MAKING
4. In a saucepan, melt ethe butter and add brown sugar, currrants, camdied peel and spice and cook for a few minutes
5. Dampen the edges of the pastry circles with a little milkand place a heaped teaspoon of the filling into the centre of each circle
6. Gather the pastry edges together with the fingers over the filling, pinch them together and seal; turn the sealed part underneath
7. Flatten each cake gentle and place on a rinsed baing sheet; allow the pastry to relax in the refrigerator for twenty minutes
8. Place the rack on the top third portion of the oven, brush with milk adn sprinkle fine sugar over it
9. Bake for twenty five minutes or so until the cakes are puffed and golden brown

SERVING
10. Serve as required

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
8

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