Andy's eyes lit up, 'You've got to get that recipe!' he said.
Never underestimate the power of the social networking website. Within two hours of receiving Suzanne's recipe, I was baking my first ever batch of Eccles Cakes.
I am afraid I took a few liberties. Traditionally, you are supposed to cut out a circle of pastry, place a spoonful of filling in the centre and fold it into a neat little parcel, then roll it out....... oh good heavens!
I was never any good at origami! Let me give you the recipe and then I'll show you my method of constructing an Eccles cake.
Suzanne gave me a recipe for Quick Flaky Pastry, but she said she sometimes uses ready made Puff Pastry for her cakes. She is a brilliant cook, so if she says store bought Puff is OK, then that's good enough for me. So that's the pastry sorted. Now for the filling:
3 ounces (75 g) butter
5 ounces (150 g) soft brown sugar
5 ounces (150 g) currants
1 teaspoon cinnamon
1/2 teaspoon nutmeg
the grated rind of 1 large orange
2 ounces (50 g) finely chopped mixed peel (optional for no peel people like us)
Press the edges of the pastry together to seal in the filling. Using a fork, crimp the edges of each cake to make sure none of the currants can escape. Right now your Eccles cakes are probably quite fat with all that filling. Very gently, press them down until they are flat and about 1/4 inch thick. Place the Eccles cakes on baking sheets lined with parchment paper. Cut three gashes into each cake, brush with milk and sprinkle over a little white sugar.
Bake the cakes in an oven pre-heated to 425 degrees F or 220 degrees C for about 15 minutes. When the pastry is golden and crispy and the kitchen is full of the scent of cinnamon and nutmeg, your Eccles cakes are ready to come out of the oven. Cool them on a wire rack or eat them warm, we couldn't wait!
Suzanne was right.... Mmmm- homemade Eccles Cakes!
Thank you, Suzanne for the inspiration and the recipe. It was a BIG hit at our house.