I'm afraid the Dorset Cake company doesn't know how to make proper Eccles cakes!
They use far too much pastry and not nearly enough dried fruit - and the wrong dried fruit too!
REAL Eccles cakes should be filled with plenty of lovely juicy spiced CURRANTS and NOT a thin layer of flattened sultanas buried in extremely thick flaky pastry.
Extremely disappointing!
Here is a genuine recipe :-
Preparation time: 20 minutes
Cooking time: 15 minutes
Pre-heat oven to 220°C
Ingredients:
500g flaky pastry
25g melted butter
Nutmeg
50g candied peel
100g sugar
200g currants
Method:
1. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted
2. Off the heat, add currants, candied peel, nutmeg and allspice
3. On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
4. Place a small spoonful of filling onto centre of each pastry circle
5. Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal
6. Turn over, then press gently with a rolling pin to flatten the cakes
7. Flatten and snip a V in the top with scissors. Place on a baking tray
8. Brush with water and sprinkle with a little extra sugar
9. Bake in a hot oven for 20 minutes (220°C) or until lightly browned round the edges
10. Place on a wire rack and allow to cool.
11. Try not to eat them all at once!
DELICIOUS! read more
