First made in North West England in 1793, Eccles cake is a small flat pastry filled with dried fruits and spices. Best eaten straight from the oven.
2 Tablespoons butter
1 cup dried currants
2 Tablespoons chopped candied mixed fruit peel
3/4 cup demerara sugar
3/4 teaspoon mixed spice
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
1/4 cup white sugar for decoration
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle a baking sheet with water.
- In a small saucepan over medium heat, melt butter.
- Stir in currants, mixed peel, demerara sugar and mixed spice.
- Stir until sugar is dissolved and fruit is well coated.
- Remove from heat.
- On a lightly floured surface, roll out pastry to a 1/4 inch thickness.
- Cut out 8 (5 inch) circles, using a saucer as a guide.
- Divide the fruit mixture evenly between the circles.
- Moisten the edges of the pastry, pull the edges to the center and pinch to seal.
- Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
- Brush each cake with egg white and sprinkle generously with white sugar.
- Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
- Bake in preheated oven 15 minutes, until golden.