Eccles Cakes is a traditional English recipe (from the North of England) for a classic round cake of a puff pastry shell filled with a cooked mix of butter, mixed peel, sugar and mixed spice that's brushed with egg white and baked until done. The full recipe is presented here and I hope you enjoy this classic English version of: Eccles Cakes.
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These are a classic North of England tea-time cake. There are several variants available and some use figs in the filling. But this version is what I consider to be the classic.
Melt the butter in a small saucepan over medium heat then add the currants, mixed peel, demerara sugar and the mixed spice. Continue cooking, stirring all the time, until the sugar has dissolved and the fruit has been completely covered then remove from the heat.
Roll out the pastry on a lightly-floured work surface until it's abut 6mm thick. Cut the pastry into 12cm circles (easiest done by using a saucer as a guide. Divide the fruit mixture evenly between the circle then moisten the edges of the pastry with the beaten egg, bring the edges to the centre and pinch to seal.
Carefully invert each cake onto a floured surface then roll gently to flatten slightly (but be careful not to break the pastry. Transfer to greased baking trays then brush each cake with the beaten egg white and sprinkle the granulated sugar generously over the top.
Cut three parallel slashes across the top of each Eccles cake then transfer to an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for 15 minutes, or until golden brown all over.
