Baking
Eccles Cakes
Ingredients
- 450 gr. (1 lb.) currants
- 1½ tbsp. caster sugar
- 50 gr. (2 oz.) butter
- 2 tsp. grated nutmeg
- Puff pastry
- Preheat oven to 190ºC
- Grease and flour a baking sheet
Method
1
Stir the grated nutmeg into the currants. Melt the sugar and butter together.
2
Mix in the currants. Keep warm.
3
Roll out the pastry thinly and cut into small rounds. Place about a tbsp. of the currant mixture in the centre and gather the edges to the middle to form a round shape. Seal and turn over. Prick with a fork all over, then brush with milk and dip in sugar. Place sealed side down on a greased and floured baking sheet.
4
Bake in a hot oven, 190°C for about 12-15 minutes, or until golden brown.
5
Makes about 40.