They may not be as glamorous as Danish pastries or French croissants but when it comes to flavour Eccles cakes can compete with the best of them. A delicious combination of juicy currants and candied peel wrapped in flaky pastry, they have remained incredibly popular for over 200 years.
I tried making my own Eccles cakes last night and they were a big hit, I've already had demands for more! Here's the recipe I used, based on the recipe from the Be-Ro cookbook.
Recipe for Eccles cakes
250g (8oz) puff pastry
50g (2oz) unsalted butter
100g (4oz) currants
25g (1oz) brown sugar
25g (1oz) cut mixed peel
|1||Heat oven to 230ºC, 450ºF, Gas Mark 8.|
|2||Melt butter in a small bowl in the microwave, add the fruit, sugar and peel. Mix together.|
|3||Turn mixture into a basin and allow to cool.|
|4||Roll out pastry 0.5 cm (¼ inch) thick, cut into large rounds with a plain cutter.|
|5||Place a spoonful of filling on each round, dampen the edges of pastry and draw them together to enclose filling.|
|6||Turn smooth side up and roll lightly to flatten.|
|7||Cut tops to show filling, brush with milk. Sprinkle with caster sugar. Bake for about 20 minutes.|