Eccles Cakes.

It was one of my last days at my old job and as it was relatively quiet so I was asked to make some Eccles Cakes, for those of you that haven't come across these before, they're a bit like mince pies, but lighter and less boozy. Don't let that put you off, they're still scrummy and super easy to make if you decide you want some little bite size treats.

First sold in 1793 by James Birch in the town of Eccles, these tasty little things have been popular ever since. No one is sure who actually invented the recipe but who cares, lets get baking! ;)

With this recipe you can either use ready rolled puff pastry or make your own, as I was at work I used ready rolled. I then cut them into little discs, about the size of your palm, not including your fingers.

Right time to make the mix, all you need is:

25g melted butter

200g raisins or currants

100g brown sugar

50g orange zest

1tsp cinnamon

1tsp nutmeg 

Stick it all in a bowl and combine with a fork.  You're not expecting a smooth texture, just all mixed up like this...

 These measurements make a fair amount of the filling but because the discs are small just put a tsp of it in the centre of each disc, anymore and the folding technique will be a nightmare.

 

Dab a little water all the way around the edge of the pastry, now pinch the pastry into three points like this....

 

The next part can be rather fiddly as the pastry tends to be very fragile. Pinch the points to where you can start to feel the filling and then fold to one side. Do this is in the same direction for each one...

Now gently place it on the counter and SMASH your palm down on it. More slow mo smash than hulk smash. It should now look a little something like this...

 

Time to make it shine, brush with milk and sprinkle with caster sugar.

 

Mmmmmm sparkly! Now just place them all on a baking tray with baking paper in it. Don't worry too much about leaving space between them. They don't tend to expand out, just up. Now just pop them in a pre heated oven at 180C for about 15 minutes or until golden brown. 

I'm not too sure how many of these will actually make it to the customers, the chefs keep sneaking them away, naughty naughty! I can't blame them really, once you have one you want the whole lot! 

What's that in your mouth Emma? 

Oh.... I'm just doing "Quality Control" ;)