1 Recipe of Rough Puff Pastry -- preceding recipe Milk and castor sugar -(superfine) to glaze Filling: 1 oz Margarine 1 Level Tablespoon soft brown -sugar 4 oz Currants 2 oz Cut mixed peel 1/2 Level teaspoon mixed spice Preheat oven to 425 degrees - shelf on second runner from top. 1) Make Rough Puff Pastry as in previous recipe 2) To make the filling, melt the margarine in a saucepan, stir in the other filling ingredients and leave to cool. 3) Roll out the pastry fairly thinly on a floured board. Cut into rounds with a well floured 3.1/2 inch cutter. 4) Place a heaped teaspoon of filling in the centre of each round. 5) Damp the edges with water, then gather the outside edge together over the filling and press together at the top to seal. 6) Turn the cakes over so that the sealed ends are underneath. Roll each gently into round flat shapes. 7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes. 8) Make three slits across the top of each. Brush with milk and sprinkle thickly with castor sugar. 9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray Makes 16 Eccles cakes Shared by Sylvia Mease (Cookie Lady)
How To make Eccles Cakes's Videos
Eccles cakes! Easy bakes :)
Eccles Cake
???? How To Make Eccles Cakes (Puff Pastry Hand Pie) || Glen & Friends Cooking
So Eccles Cakes are a very British snack, but it isn't a cake at all... more of a turnover or a puff pastry hand pie.
Makes 12 eccles cakes Ingredients: ⅛ cup (25 mL / 25g) unsalted butter, softened 3 Tbsp (45 mL / 50g) brown sugar 1/2 tsp (2 mL) ground cinnamon ⅔ cup (150 mL / 75g) dried currants ¼ cup (50 mL / 25g) mixed peel 1/4 tsp (1 mL) freshly ground nutmeg 1/2 orange zest 1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed Flour, for dusting 1 medium egg 1 tbsp (15 mL) sugar
Method: Preheat the oven to 350°F (180°C). Mix together butter, sugar, cinnamon, currants, peel, nutmeg and orange zest. Roll out the puff pastry on a floured surface to a thickness of about 3 mm (⅛). Then cut 12 rounds about 10 cm (4). You can re-work the dough that's left over if you need to. Divide the filling between the 12 pastry rounds. Brush the edges with egg wash and pull them together to make a purse, squeezing tightly to seal. (watch the video) Gently flatten each cake until you can see the currants through the pastry. Place on a parchment lined baking tray, sealed side down. Brush tops with egg wash, then sprinkle with sugar (sometimes we'll leave the sugar off). Using a sharp knife, make 3 parallel cuts on top. Bake for 20 to 25 minutes, until the pastry is golden brown. Remove from baking pan and cool on a wire rack.
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Traditional Eccles Cake
Sid the Baker shows you how to make delicious traditional Eccles Cakes.
For your ingredients you will need:
Puff Pastry - To make this click here Currents Cake Crumbs Sugar
And that's it, Sid will show you how to do the rest.
Thanks for watching!
Music: « Sunny » from Bensound.com
How to make Eccles Cakes
These delightful little 'cakes' originated in the small town of Eccles, near Manchester. Eccles cakes are parcels of puff or flaky pastry enclosing a sweet mixture of currants and mixed peel.
The written / printable recipe is here:
If you want to make your own puff pastry, here's my recipe:
Eccles cakes are also known as squashed fly cakes, and technically, I would call them a pie, since they are a filling completely enclosed in pastry. But whatever you call them, Eccles cakes are delicious and just a bit addictive.
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How to make Eccles Cakes
In this video I'll show you how to make 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 it's 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, spice fruit.