Eccles CakesPrep.Time: 60 mins
Cook.Time: 25-30 min
Round Ended Knife
80g/3oz Butter or Spread
80g/3oz Lard or
Vegetable Oil Block
225g/8oz Plain Flour
50g/2oz Butter or Spread
25g/1oz Soft Brown Sugar
A little Milk
A little Caster Sugar
MethodMix fats together well and divide into four.
Rub one portion of fat into flour in a mixing bowl until they resemble fine breadcrumbs.
Gradually add water until you get a smooth dough.
Roll out pastry to a rectangle.
Using the round ended knife place little 1cm / ½" piles of fat from one portion over two thirds of the pastry.
Fold the end without fat over to the middle and then fold the other end over that.
Turn the pastry around so that the folds are to the left and right and roll again.
Repeat the above steps until you have used all the fat.
Fold over again without fat.
Place on a plate and refrigerate for 1 hour.
Pre-heat the oven to 230°c / 450°f / Gas Mark 8.
Melt the butter in the saucepan and add sultanas and soft brown sugar.
Pour into a small bowl and allow to cool.
After the hour is up roll the pastry to ½cm / ¼" thick then cut into 14-16 9cm / 3½" rounds.
Spoon a small amount of filling into the centre of each pastry round.
Fold the edges up and over the filling, ensuring it is covered.
Turn over and place on a baking tray join downwards.
Press each one down to flatten a little.
Brush with milk and sprinkle caster sugar over.
Make a few cuts in each to expose the filling.
Place in high oven but not the top and bake for 22-25 minutes.
When done, sprinkle with more sugar and leave to cool on a wire rack.
Store in an airtight container.
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