Ingredients
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2 tbsp Butter unsalted
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1 cup Currants
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2 tbsp Mixed peel
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3/4 cup Demerara sugar
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3/4 tsp Mixed spice
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1/2 of 17.5 oz packet Puff pastry
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1 ea Egg whites
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To decorate Sugar - raw cane
Directions
Small and round, Eccles cakes are filled with currants and mixed peel. They typically are made from flaky pastry with butter or for a good short cut store bought puff pastry, sometimes topped with demerara sugar.
Bookmark MeSteps
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1
Done
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Preheat oven to 425ºF. Sprinkle a baking sheet with water. |
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2
Done
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In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat. |
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3
Done
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On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 5" circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and flatten gently to make a wider, flatter circle, to get the traditional Eccles cake shape. |
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4
Done
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Brush each cake with egg white and sprinkle generously with raw cane sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet. |
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5
Done
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Bake in preheated oven 15 minutes, until golden. |
