Eccles Cakes

Name: Eccles Cakes
Ingredients: 2 tbsp butter; 1/4 lb currants; 1 oz candied orange peel, diced; 1/4 cup light brown sugar; 1 None lemon, zested; 1/2 tsp ground allspice; 1/2 lb frozen puff pastry, thawed; 1 None egg white, lightly beaten; None None granulated sugar, for dusting

9 ingredients

3 steps

Ingredients

2 tbsp butter
1/4 lb currants
1 oz candied orange peel, diced
1/4 cup light brown sugar
1 None lemon, zested
1/2 tsp ground allspice
1/2 lb frozen puff pastry, thawed
1 None egg white, lightly beaten
None None granulated sugar, for dusting

Directions

1

Preheat the oven to 425°F. Grease a baking sheet. Melt the butter, remove from the heat and mix in the currants, candied orange peel, sugar, lemon zest and allspice.
2

On a lightly floured work surface, roll out the puff pastry and cut out 8 x 4 inch discs. Distribute the filling between the center of each disc. Brush the edges with egg white and seal. Turn over and lightly roll with a rolling pin.
3

Place on the prepared baking sheet. Brush the tops with egg white and sprinkle with sugar. Make 3 slits in the top of each cake then bake for 15 mins, until golden. Allow to cool on a wire rack. Serve warm or cold. Will keep for 1 week in a sealed container.