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 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. My father always called them "fly cemeteries" - don't let this put you off! Makes 8.
INGREDIENTS: Butter - 25 g (1 oz), Currants - 110 g (4 oz), Chopped mixed peel - 25 g (1 oz), Demerara sugar - 50 g (2 oz), Ground mixed spice - * tsp, Puff pastry - 225 g (8 oz), Egg white - 1, Caster sugar - for sprinkling.
COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7.
2. Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix
thoroughly.
3. On a lightly floured surface, roll out the pastry very thinly and cut out eight 12 cm (5
inch) circles. Divide the fruit mixture between them. Dampen the edges of the pastry
and draw them to the centre, sealing well together.
4. 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.
5. Place on dampened baking sheets and bake for 15 minutes until light golden brown.
Eccles cakes are best eaten when slightly warm.
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