Name: Making Eccles cakes
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 500 gram currants; 175 gram brown sugar; 50 gram ground almonds; 50 gram mixed peel; 1/2 teaspoon grated nutmeg; 4 sheets ready-rolled puff pastry ( i used edmonds butter puff frozen pastry); 2 tablespoon butter; 1 egg, beaten

Ingredients

500 gram currants

175 gram brown sugar

50 gram ground almonds

50 gram mixed peel

1/2 teaspoon grated nutmeg

4 sheets ready-rolled puff pastry ( i used edmonds butter puff frozen pastry)

2 tablespoon butter

1 egg, beaten

Method

1.Preheat the oven to 200°C. Mix the currants, brown sugar, almonds, mixed peel and nutmeg together in a bowl.

2.Take a sheet of pastry from the freezer, allow to thaw very briefly and roll it out just a little to “wake it up”; ready-rolled pastry used as it is can be a bit disappointing when cooked. Use a saucer to cut out rounds.

3.Place 2 teaspoons of the currant mixture in the centre of each round. Drop on a tiny bit of butter and add a sprinkle of water. Dampen the edges of the pastry round and bring them together in the centre to form a ball or dumpling shape. Press the edges together, then turn the Eccles cake over and gently roll with a rolling pin.

4.Put each cake on a greased oven tray smooth side up and brush with beaten egg. Mark three slits on the top of each cake and bake for 20 minutes or until golden brown and crisp.

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Ingredients

Method

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