Eccles cakes aren't cakes, but as you can see in this Eccles Cake recipe, they are a small flat pastry filled with dried fruits and spices. The popularity of the small cakes has not waned in centuries. Perhaps because they are not only delicious, they are extremely quick and easy to make.
- 1lb 2oz/ 500g puff pastry
- 1oz/ 25g butter, melted
- Pinch freshly ground nutmeg
- 2 oz/55g candied peel
- 4 oz/ 110g sugar
- 8 oz/ 225g currants
- Pre-heat oven to 425°/220°C/Gas 7
- In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted.
- Off the heat, add currants, candied peel and nutmeg.
- On a lightly-floured surface, roll the pastry thinly and cut into rounds of about ¼ inch/0.5cm thickness and 4 inch/10cm diameter.
- Place a small spoonful of filling onto centre of each pastry circle.
- Dampen the edges of the pastry with a little cold water and draw the edges together over the fruit and pinch to seal.
- Turn the patty over, then press gently with a rolling pin to flatten the cakes. Snip a V in the top with scissors. Place on a greased baking tray.
- Brush with water and sprinkle with a little extra sugar.
- Bake in the preheated oven for 15 minutes or until lightly browned round the edges.
- Place on a wire rack and allow to cool.
Try not to eat them all at once!