Eccles cakes

Eccles cakes are a traditional pastry from the town of Eccles in the Greater Manchester area of England. They are a type of small, round cake made with flaky pastry, dried fruit, and spices. The filling typically consists of currants, butter, and sugar, with a hint of mixed spice and cinnamon.

Eccles cakes are popular throughout England and are often served with a cup of tea or coffee as a mid-morning or afternoon snack.

Here's a recipe for Eccles cakes:

Ingredients:

1. 225g puff pastry
2. 50g unsalted butter, softened
3. 50g light brown sugar
4. 100g currants
5. 1/2 tsp mixed spice
6. 1/2 tsp ground cinnamon
7. 1 egg, beaten
8. Demerara sugar, for sprinkling

Instructions:

1. Preheat the oven to 200°C/400°F and line a baking tray with baking paper.
2. Carry out the puff baked good on a softly floured surface to a thickness of around 3mm.
3. In a bowl, mix together the butter, brown sugar, currants, mixed spice, and cinnamon until well combined.
4. Using a pastry cutter, cut out rounds of pastry about 10cm in diameter.
5. Place a small spoonful of the currant mixture in the center of each pastry round.
6. Brush the edges of the pastry with beaten egg and fold them over the filling to make a small parcel.
7. Press the edges together to seal and turn the parcel over so the seam is facing down.
8. Using a sharp knife, make three slits in the top of each Eccles cake.
9. Brush the tops of the Eccles cakes with beaten egg and sprinkle with demerara sugar.
10. Place the Eccles cakes on the prepared baking tray and bake in the preheated oven for 15-20 minutes, or until golden brown.
11. Eliminate from the broiler and pass on to cool on the plate for 5 minutes prior to moving to a wire rack to totally cool.

Enjoy your delicious Eccles cakes!