Eccles Cake
Ingredients
- 500 g puff pastry (homemade or all-butter store-bought)
- Filling: 200 g currants, 1 tbsp mixed candied peel, 50 g brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, zest of 1 orange, 50 g melted butter
- 1 egg white and granulated sugar, for the topping
Named for the town of Eccles in Lancashire, these small round pastries wrap a spiced currant filling in flaky, buttery pastry, pinched closed like little purses, then flipped over and rolled gently so the currants show faintly through the top. Before baking, each cake is slashed to let steam escape and brushed with egg white and sugar for a crackled, sparkling crust.
Method
Combine the currants, candied peel, brown sugar, cinnamon, nutmeg, orange zest and melted butter for the filling.
Roll the puff pastry and cut into rounds.
Place a spoonful of filling in the center of each round, gather the edges up and pinch to seal into a purse shape.
Turn each parcel over, seam-side down, and gently roll or press flat into an oval so the currants show faintly through the pastry.
Brush with egg white, sprinkle generously with granulated sugar, and cut two or three slashes on top for steam to escape.
Bake at around 200°C (400°F) for 18-22 minutes, until crisp and deep golden.
