Eccles Cakes
Ingredients
- 2 tbsp Butter unsalted
- 1 cup Currants
- 2 tbsp Mixed peel
- 3/4 cup Muscovado sugar
- 3/4 tsp Mixed spice
- 1 sheet Puff pastry
- 1 ea Egg whites
- Turbinado sugar to sprinkle
Instructions
- Preheat oven to 425ºF. Sprinkle a baking sheet with water.
- 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.
- 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.
- Brush each cake with egg white and sprinkle generously with turbinado sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
- Bake in preheated oven 15 minutes, until golden.