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
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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.
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