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Dec. 23rd, 2016 06:59 pmI actually did some baking today, mince tarts and eccles cakes. Graham asked for mince pies so i bought some shells and a jar of mincemeat and some frosting for the top. That's how I always see them made here but apparently they need "lids", or pastry tops. I didn't have anything in to make pastry so i used some puff pastry and cut little stars out and put them on instead as i'd seen that in photos. They were fine :) I know they probably do sell them in the grocery stores but I didn't see any when we were out.
The Eccles cakes are actually a pastry with a currant mixture in them and are very nice. They hail from Eccles which is near Salford and Manchester though I believe various other towns have their own similar versions. This recipe came from a "Northern" cookbook and a friend of ours made them first. Loved them so I got the recipe. Actually I think I even have the book now I think of it. She may have given me hers or had a spare copy. They aren't too difficult to make especially if you can get the frozen puff pastry already in a rolled up sheet. You still have to roll it out thinner and rather than cut out circles of pastry, I just cut the rectangle in six squares and fill it that way. I buy the pastry in 2 boxes each containing two rolls and the mixture, with 375 g. bag of currants makes enough to fill a little more than 3 of the four rolls. If you get the full 500g. of currants it would make enough to use all I think. Here's the recipe if you're so inclined. I can't find it so i don't think i posted it here before and if i did, it's been awhile. They aren't that difficult or fiddly to make. Mix up the currants, roll out the pastry, fill the squares, fold over, make slices in the top, brush with butter/milk and sprinkle sugar on them and bake.
Eccles cakes
100g unsalted butter (a bit less than 1/2 cup)
300g Demerera sugar (I could only get Turbinado, about a cup and a quarter)
500g small currants (I used the 375g. bag they had at the grocery store)
1 tsp cinnamon
1 tsp nutmeg
zest of an orange
2 x 500g ready made puff pastry
plain flour for dusting
1 tbsp ml homo milk for brushing
2 tbsp melted butter for brushing
sugar (use white or the Turbinado/Demerera)
Preheat oven to 425
Melt butter. In a large bowl mix melted butter, Demerera sugar, currants, cinnamon, nutmeg and orange zest.
Roll out the puff pastry onto a lightly floured surface to about 3 mm thick (quite thin really). Cut 12-15 cm discs from the pastry using a cookie cutter or other. When I can get the pre-rolled squares of the puff pastry, I roll them out longer and wider and thinner and cut each sheet into six squares and fill from there, folding the pastry around the bottom and pinching it all together.
Place a good tablespoon of the filling into the centre of each disc then brush the edges of the discs with a little cold water. Next, use fingertips to draw the edges over the filling to meet in the middle, scrunching them together to seal.
Turn over and flatten the scrunched underside by pressing down with the flat of hand or a glass bottom. They should be discs about 10cm across and about 1-2 cm thick depending on the amount of filling. Neaten the edges with the flat of a knife.
Cut three slits in the middle of the tops, then brush the tops with a mixture of milk and melted butter. Dip in sugar to coat the tops.
Transfer to a greased baking tray and bake 10-12 minutes until golden brown. (In an electric oven, I find it takes more than 15 minutes, keep checking and when they start to turn golden, take them out)
The Eccles cakes are actually a pastry with a currant mixture in them and are very nice. They hail from Eccles which is near Salford and Manchester though I believe various other towns have their own similar versions. This recipe came from a "Northern" cookbook and a friend of ours made them first. Loved them so I got the recipe. Actually I think I even have the book now I think of it. She may have given me hers or had a spare copy. They aren't too difficult to make especially if you can get the frozen puff pastry already in a rolled up sheet. You still have to roll it out thinner and rather than cut out circles of pastry, I just cut the rectangle in six squares and fill it that way. I buy the pastry in 2 boxes each containing two rolls and the mixture, with 375 g. bag of currants makes enough to fill a little more than 3 of the four rolls. If you get the full 500g. of currants it would make enough to use all I think. Here's the recipe if you're so inclined. I can't find it so i don't think i posted it here before and if i did, it's been awhile. They aren't that difficult or fiddly to make. Mix up the currants, roll out the pastry, fill the squares, fold over, make slices in the top, brush with butter/milk and sprinkle sugar on them and bake.
Eccles cakes
100g unsalted butter (a bit less than 1/2 cup)
300g Demerera sugar (I could only get Turbinado, about a cup and a quarter)
500g small currants (I used the 375g. bag they had at the grocery store)
1 tsp cinnamon
1 tsp nutmeg
zest of an orange
2 x 500g ready made puff pastry
plain flour for dusting
1 tbsp ml homo milk for brushing
2 tbsp melted butter for brushing
sugar (use white or the Turbinado/Demerera)
Preheat oven to 425
Melt butter. In a large bowl mix melted butter, Demerera sugar, currants, cinnamon, nutmeg and orange zest.
Roll out the puff pastry onto a lightly floured surface to about 3 mm thick (quite thin really). Cut 12-15 cm discs from the pastry using a cookie cutter or other. When I can get the pre-rolled squares of the puff pastry, I roll them out longer and wider and thinner and cut each sheet into six squares and fill from there, folding the pastry around the bottom and pinching it all together.
Place a good tablespoon of the filling into the centre of each disc then brush the edges of the discs with a little cold water. Next, use fingertips to draw the edges over the filling to meet in the middle, scrunching them together to seal.
Turn over and flatten the scrunched underside by pressing down with the flat of hand or a glass bottom. They should be discs about 10cm across and about 1-2 cm thick depending on the amount of filling. Neaten the edges with the flat of a knife.
Cut three slits in the middle of the tops, then brush the tops with a mixture of milk and melted butter. Dip in sugar to coat the tops.
Transfer to a greased baking tray and bake 10-12 minutes until golden brown. (In an electric oven, I find it takes more than 15 minutes, keep checking and when they start to turn golden, take them out)