Desserts Recipes - Eccles Cake Recipe

Ingredients

SERVES 10-15

• l50g/5oz currants

• 100g/4oz mixed peel

• 1 tablespoon brandy

• 25g/1oz granulated sugar (plus extra for sprinkling)

• 1/2 teaspoon ground cinnamon

• 450g/1lb puff pastry

• 1 egg white

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Method:

1. Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease 2 baking trays.

2. Combine the currants, peel, brandy, sugar and cinnamon in a bowl. Divide the pastry into 3 and roll each piece out to a thickness of 3mm/1/8in.

3. Using a 7.5cm/3in scone cutter, cut 9 circles from each sheet of pastry. Place 2 teaspoons of filling on each circle.

4. Bring the edges of the rounds up together and pinch to seal. Turn seam-side down and roll out to 1cm/1/2in thick ovals.

5. Place on the trays. Brush the tops with egg white and sprinkle with sugar. Make 3 slashes across the top of each cake.

6. Bake for 15 to 20 minutes, or until golden. Serve warm.