Hairy Recipe: Eccles Cakes
Plain flour, for rolling
500g ready-made puff pastry
1 egg white
3-4 tbsp caster sugar
For the filling:
50g light muscovado sugar
35g cut mixed peel
heaped ¼ tsp ground mixed spice
finely grated zest ½ lemon
To make the filling, gently melt the butter in a saucepan and stir in the sugar, currants, peel, spice and lemon zest. Remove from the heat and set aside to cool. Preheat the oven to 200C/fan oven 180C/gas mark 6.
Dust the work surface with flour and roll out the pastry until around 4mm thick. Cut into 10-12 circles using a 10cm biscuit cutter. Place a tablespoon of the filling mixture in the centre of each round.
Beat the egg white with a pastry brush until it is slightly frothy. Brush a little beaten egg white around the edge of each pastry circle. One at a time, bring the pastry up around the filling and press the edges together to form little purses. It doesn’t matter if they are a little bit wonky as the will be rolled again.
Turn over onto a floured surface and roll each one into a roughly 8.5cm circle. Place on a baking tray lined with baking parchment and score the surface 3-4 times with a knife.
Brush with more beaten egg white and sprinkle around ½ tsp caster sugar over each Eccles cake. Bake in the centre of the oven for 18-20 minutes until nicely risen with a crisp golden brown tops.
Cool for a few minutes then serve warm, just as they are with a cup of tea, or as a quick pud with a good dollop of cream or ice cream. (They’ll keep for a couple of days in an airtight container and also warm up beautifully.)