150 g currants
50 g chopped mixed peel
grated rind of 1 orange
1 tsp ground cinnamon
pinch grated nutmeg
1/4 cup (50 g) 2 oz muscovado sugar
2 tbsp (1 oz) 25 g butter
1 pack ready rolled puff pastry
2-3 tbsp milk
1 medium egg, beaten
2 tbsp (25 g) 1 oz granulated sugar
50 g chopped mixed peel
grated rind of 1 orange
1 tsp ground cinnamon
pinch grated nutmeg
1/4 cup (50 g) 2 oz muscovado sugar
2 tbsp (1 oz) 25 g butter
1 pack ready rolled puff pastry
2-3 tbsp milk
1 medium egg, beaten
2 tbsp (25 g) 1 oz granulated sugar
method
1. Preheat the oven to 220°C (425°F) Gas Mark 7.
2. To make the eccles cakes: Combine the currants, peel, rind, cinnamon, nutmeg, sugar and butter in a bowl.
3. Take the pastry and roll out to achieve a thickness of 3mm, cut into 20 rounds of 10 cm with a plain cutter.
4. Spoon a 5 ml spoon of the filling into the centre of each circle. Brush the edges with milk and bring in to seal. Turn over to see the neat side and make three little cuts in the centre of each.
5. Brush with beaten egg and sprinkle with granulated sugar.
6. Place on a baking tray and cook for 20-25 minutes or until golden brown.
7. Serve warm with custard.
2. To make the eccles cakes: Combine the currants, peel, rind, cinnamon, nutmeg, sugar and butter in a bowl.
3. Take the pastry and roll out to achieve a thickness of 3mm, cut into 20 rounds of 10 cm with a plain cutter.
4. Spoon a 5 ml spoon of the filling into the centre of each circle. Brush the edges with milk and bring in to seal. Turn over to see the neat side and make three little cuts in the centre of each.
5. Brush with beaten egg and sprinkle with granulated sugar.
6. Place on a baking tray and cook for 20-25 minutes or until golden brown.
7. Serve warm with custard.
serving amount
serves: 20
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