English Eccles Cakes
Baked originally at Eccles in Lancashire, but now available countrywide, these cakes are pastries with a sweet spicy mixture enclosed in a puff pastry case. They should have a shiny coating and are best eaten warm.
Ingredients
- 1 oz butter
- 4 oz currants
- 1 oz chopped mixed peel
- 2 oz demerara sugar
- 1/2 tsp ground mixed spice
- 7 1/2 oz packet frozen puff pastry thawed
- 1 egg white
- caster sugar for sprinkling
Instructions
- Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly together.
- On a lightly floured surface, roll out the pastry very thinly and cut out eight 12.5 cm (5 inch) circles using a saucer as a guide. Divide the fruit mixture between the circles, damp the edges of the pastry and draw them to the centre, sealing well together.
- Turn the cakes over and roll gently into circles with a rolling pin. Brush with egg white and sprinkle with caster sugar. Make 3 diagonal cuts across the top of each.
- Place on dampened baking sheets and bake at 220°C (425°F) mark 7 for about 15 minutes, until light golden brown. Eccles cakes are best eaten while still slightly warm.
Calories: 244 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 99 mg
Potassium: 156 mg
Fiber: 1 g
Sugar: 17 g
Vitamin A: 101 IU
Vitamin C: 2 mg
Calcium: 19 mg
Iron: 1 mg