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Eccles Cakes

By: Polly Welby  
"Little individual pastries bursting with currants and spice. Serve with tea or coffee."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 86 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 pound shortdough pastry
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 3/4 cup currants
  • 1 ounce candied mixed citrus peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 egg white, beaten
  • 1/8 cup white sugar

Directions

  1. In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
  4. Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
  5. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 11g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by MNTNMOVER00 
I actually haven't tried this recipe yet, I just wanted to know if the submitter could please... MORE

 
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