Serves: Makes ~24 cakes
Preparation time: ~40 minutes
Calories: ~170 calories per cake
[dropcap style=”font-size: 60px; color: #0B0B61;”]Greeting everyone! I hope you’ve all had a good weekend. As promised, it’s time to start a few British-inspired recipes. Now, I’m not entirely sure how many I’m going to post – there are many, many recipes, some a great deal more interesting than others so for the time being I’m just going to keep on going until I lose interest or want to start exploring other “culinary avenues”. I’ve made two things this weekend which I’ll be showing to you today and in the next post. Next weekend I’ll be making some more, so prepare yourself for an English extravaganza :).
Today I’ll be making Eccles Cakes, named after the English town of Eccles. They have a great many regional variants – some with flaky pastry, some with shortcrust, different shapes and sizes – at the heart of this cake is the good old British favourite – dried fruits. In this case its currants, or rather for me, raisins today. I couldn’t find currants anywhere so I figured that it couldn’t be such a bad thing to use raisins instead. They turned out really well – golden, flaky, stuffed full of sweet raisins, and for the price of a pack of 5 from a supermarket in England I ended up with more than 20 of them.
These are sweet, and far from healthy, but they’re also good – little pockets of goodness which go perfectly with a cup of tea or coffee at any time of day – just remember not to eat too many in one go 🙂
Have a nice week everyone, and I’ll be back on Friday with another English post – different end of the country, and something with a great history! 🙂
[learn_more caption=”Video Recipe”][/learn_more]
For the filling:
- 200g Currants or Raisins
- 160g Demerara Sugar
- 100g Butter
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- A little milk to glaze
For the pastry:
- 250g Plain Flour
- 200g Margarine or vegetable shortening
- 1 tsp Salt
- 450g Flaky or Shortcrust pastry
You’ll also need
- A Food Processor
- Unless you’re using instant pastry, start off by placing the flour, salt and margarine / vegetable shortening into a Food Processor and pulsing until blended to a breadcrumb like consistency. Transfer to a large bowl and add some dashes of water, while stirring, until you have a smooth dough. Push into a ball and place into a bag or bowl. Cover and place into the refrigerator while you prepare the rest of the recipe.
- Melt the butter in a saucepan over the stove and then add in the raisins, cinnamon and nutmeg. Remove from the heat and mix well then set aside and allow to cool.
- Once the currants (or raisins) have cooled, remove the pastry from the refrigerator. Preheat your oven to 220 degrees Celsius and then roll the pastry out onto on a floured surface to a thickness of about 4mm and then cut into rounds using a cookie cutter with a diameter of about 10cm.
- Place a heaped teaspoonful of the currant/raisin mixture into the centre of the pastry rounds and then moisten one half of the pastry around the filling. Fold the rounds over and squeeze the edges together before placing them, fold downwards, into your hand and gently moulding and squeezing them into a thick disc shape, roughly 1 – 1.5cm thick. Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
- Place into the oven and bake for about 15 minutes, until they’re a rich golden brown. Remove and allow to cool on a baking tray for 30 minutes or so before digging in 🙂