Eccles cakes
Little puff-pastry cakes filled with currants, butter and spices, from Eccles, near Manchester. They’re eaten with a piece of Lancashire cheese.
Ingredients
- 500 g puff pastry
- 200 g currants
- 50 g melted butter
- 75 g brown sugar
- 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg
- The zest of 1 orange
- 1 egg white and sugar for the top
How to make it at home
- Mix the currants with the butter, sugar, spices and zest.
- Roll out the pastry and cut out rounds of about 10 cm.
- Put a spoonful of filling on each one, gather the edges in the centre and turn them over. Flatten them slightly with the rolling pin.
- Make three slits on top, brush with egg white and sprinkle with sugar.
- Bake at 200 °C for about 20 minutes, until golden.
The trick: With Lancashire cheese (or a mild cheddar), as they do there.