Metric:
500gr Ready-Made All-Butter Puff Pastry
Milk
( a little for brushing )
Filling:
150gr Currants
20gr Unsalted Butter
( melted )
50gr Caster Sugar
( plus extra for sprinkling )
Grated Zest of 1 Lemon
Freshly Grated Nutmeg
TRADITIONAL BRITISH RECIPE: Making these awesome currant-filled pastries is one of my favourite things. Mainly because there is very little work behind. I'm a lazy person. This amazing Eccle Cakes Recipe is for people like me.
Eccles cakes are named after the English town of Eccles.
It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, which he sold from his shop at the corner of Vicarage Road and St Mary's Road, now Church Street, in the town centre in 1793.
Eccles cakes do not have Protected Geographical Status, so may be manufactured anywhere and still labelled as Eccles cakes.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 12 Cakes |
Ingredients:
| Conversions |
Directions:
01 - First thing you should focus on is the filling: wash the Currants and dry them really well.
02 - Place all Currants in a bowl, add the melted Butter and turn to coat them.
03 - Stir in the Sugar, Lemon Zest and Nutmeg.
04 - Roll out the Puff Pastry on a lightly floured surface to a 5mm thickness.
05 - Stamp out rounds with a 10cm cutter ( or use a large glass/cup ).
06 - Place a tablespoonful of the Currant Mixture in the centre of each Pastry Disk.
07 - Brush the rim of disk with a little Water.
08 - cover with another Pastry Disk and press together to seal.
09 - Turn each Eccles Cake over and press gently with your hand to flatten slightly.
10 - Place all Cakes on a baking tray and leave to rest in the fridge for 30 minutes.
11 - Heat the oven to 200C / 392F / Gas 6.
12 - Brush the top of each Eccle Cakes with a little milk
13 - Engrave 3 cuts on the top of each Eccle Cake with a sharp knife exposing the fruit. Sprinkle with caster sugar and bake for 15-20 minutes, or until the pastry is golden brown.
14 - Place the cakes on a wire rack until still just warm, or completely cool. Serve.
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| Written by: Uncut Recipes | Disclaimer |
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