ECCLES CAKES
ECCLES CAKES
Ingredients
Makes 6 -12
375g Puff Pastry (Homemade or Purchased)
180g Currents
50g Melted Butter
50g Granulated White Sugar
Fresh Orange Juice (optional extra)
Topping
Milk Wash
100g Granulated sugar
Preparation
Preparation Time 1 hour
Cooking Time 15-20min
Oven Temperature 200c, 180c Fan
Method
One of my favourite treats is an Eccles Cake. They can be quick to make if you buy in the Puff pastry pre-rolled. However, make the pastry yourself if you have the time and want to go the extra mile.
I have seen many recipes for the traditional Lancashire Eccles Cakes containing ingredients that really should be there. This recipe is based on a recipe from a Lancashire bakery.
Traditional Eccles Cakes are made with a rough-puff pastry, but most are now made with puff. The filling is just currants, sugar and butter, nothing else. Of course, you made find adding apple, mixed dried fruit, if you wish, I have, but some traditional recipes don't need any embellishment, and in this case, the traditional is best
Like most home bakers, I do cut corners when it comes to puff pastry. I tend to buy it rather than make it as this cuts the time down to make these delicious pastries. Although called a cake, they are pastries.
The Chorley Cake, also from Lancashire, is similar to an Eccles cake. However, it is made with shortcrust pasty and tends not to have the sugar coating that the Eccles Cake features. Traditionally the Chorley Cake is eaten with Cheese, a combination that goes well.
Place the currants in a bowl and cover with hot water (or replace the hot water with hot fresh Organge Juice), stir and put aside for 25 min. Some don't always take this step, but it helps plump up the fruit. The orange tends to add to the flavour, but this is not the traditional way to make them.
After 25mins, drain the fruit's water/orange, add 50g sugar, and stir the ingredients together.
Add the melted butter and again stir until all are coated, and place in the fridge. A further 15mins is fine. Some like to leave this longer, so the absorption of the sweet butter mixture is given more time to infuse. However, I have tasted little difference from leaving this overnight.
While the currents are taking time to absorb the butter-sugar mixture, roll out the pastry to approximately 4mm thick to 24cam x 48cm and cut into 12cm squares for 6 large Eccles Cakes or 6cm squares if you are making the smaller versions.
Once you have cut your pastry squares you may wish to return the pasty to the fridge for a further 10 mins as it is easy to work with when the pasty is cold
When the currants are cool, divide them up equally and place each portion into the centre of each square of pastry.
Bring the corners into the centre to seal the currants in, and then repeat this again.
Using a rolling pin, lightly roll each to help seal the pastry. Turn the cake over so the sealed side is at the bottom and milk wash the top, and then place the cakes in the fridge for 5-10min. Remove milk, wash a secound time and then dip or sprinkle the top with granulated sugar, and place on a lined (greaseproof or parchment paper) baking tray.
(the double milk wash or if you prefer double egg wash as I use when making croissants helps give the outer layer a better texture and crunch)
Using a knife, cut two holes in the top of each cake. And replace in the fridge before cooking.
Pre-heat the oven to 200c 180c Fan and bake for 15min - 20min. Remove and allow to cool before eating.
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