Eccles Cakes

Ingredients

• 8 oz. Puff or Rough Puff Pastry (see page 7)
• 3-4 heaped tablespoons currants or sultanas (washed)
• 1 oz. chopped candied peel
• 1 teaspoon grated orange or lemon rind
• 1 teaspoon lemon squash or fruit juice
• 1 teaspoon mixed spice (if liked)
• 1 tablespoon demerara or brown sugar

Method

1. 1

   Mix the filling in a bowl ready.

2. 2

   Roll the pastry out to less than ½” thick and cut into rounds.

3. 3

   Roll the edges a little thinner.

4. 4

   Divide the fruit mixture between the pastry rounds, placing it on the centre of each round.

5. 5

   Damp the edges and gather them together in the centre.

6. 6

   Pass a rolling-pin very lightly over each.

7. 7

   Lay them, joined side down, on a greased tin.

8. 8

   Brush with a little egg or milk and sugar.

9. 9

   Prick with a fork and bake for 18-20 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 6. The excerpt below is the record exactly as published.

ECCLES CAKES The pastry for Eccles Cakes is usually Flaky (Puff) or Rough Puff. 1] 8 oz. Puff or Rough Puff Pastry (see page 7) 3-4 heaped tablespoons currants 1 0z. chopped candied peel or sultanas (washed) } teaspoon grated orange or 1 tablespoon demerara or brown lemon rind sugar 1 teaspoon lemon squash or 1 teaspoon mixed spice (ifliked)

Cook this with the app: pantry check, scaling, and the assistant.