Eccles Cakes
Over 500 years of age and still going strong. I remember enjoying an Eccles cake at work with my coffee - that was my first ever job nearly 50 years ago. This recipe is simple yet delicious and I often make a few with left over puff pastry.
Makes 9-10
Ingredients
250g Puff pastry
80g Currants
Zest and juice of 1 lemon
80ml boiling water (or try 25ml elderflower cordial and 55ml boiling water)
10g caster sugar
Milk wash and sprinkling of granulated sugar for glazing
Preparation
Start by placing the currants, lemon zest, sugar and juice in a small bowl then pour over the boiling water. Leave to allow the currants to plump up and absorb the liquid. I leave mine overnight where possible but a couple of hours or until the water cools is fine. If you decide to add a little elderflower cordial then reduce the sugar in the recipe by 20g (ie use just 10g)Roll out the pastry very thinly and cut out 9-10 circles using a 10cm cutter. - rerolling the trimmings as you go.
Place a heaped teaspoon of the currant mixture into the centre of each circle, dampen the edges slightly if you find it necessary then draw the pastry edges together forming a purse. I find the fat in the pastry will help the little purses to seal.
On a floured surface {or directly onto the lined baking sheet), turn the pastry parcel upside down with the joins to the bottom then lightly roll the upper side, forming a circle and allowing the currants just to show under the surface. Chill until the oven comes to temperature.
Place the cakes on a baking sheet lightly greased. Brush with milk then sprinkle with granulated sugar. Using a pizza cutter make 3 slashes on each cake.
Bake in a hot oven 200°C fan for 15-20 minutes until the cakes are dark golden brown.