Eccles Cakes Recipe
Eccles cakes are a regional variation on the religious feast and fair day cakes and biscuits that were baked all over England. Hot Cross Buns eaten on Good Friday and mince pies eaten at Christmas are examples of these ancient traditions still being followed in England.
- rough puff pastry
- 4 tablespoons butter
- 4 tablespoons currants
- 2 tablespoons mixed peel
- 2 tablespoons soft brown sugar
- Roll pastry out to 1/4 inch thickness and cut into rounds 4 inches in diameter.
- Warm the butter in a saucepan and mix into it the sugar, currants and peel.
- Place a teaspoonful of this mixture into the centre of each pastry round.
- Dampen the edges of the pastry.
- Press the edges together sealing in the currants etc.
- Place upside down on a greased baking tray and press them down a little.
- Make three small cuts across the centre of each cake.
- Brush with water and sprinkle with a little sugar.
- Bake at 220 degrees centigrade (see temperature conversions) for 20 minutes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: several eccles cakes