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)
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Making Eccles Cakes
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Eccles Cakes how to Recipe Demonstration in the Bakery
In this video I show you how to make old school #eccles cakes, first I start by going thought the ingredients needed, then I show you making them in the bakery, this #recipe is for #homebaker Eccles Cakes how to Recipe Demonstration in the Bakery Recipe : Puff Pastry 4 in Square How to make Puff Pastry video recipe Link : Make your own or Frozen from a shop. 114g Currents 114g Sultanas 56g buttler 56g castor sugar
Mix all together until fruit is fully covered, then put the filling in the center of the puff , fold to cover the mix, then roll out with a rolling pin or flatten with a block, tray up and rest for an hour, then wash with water or egg whites, then drop the top into sugar, then bake at 200c for around 15 mins until golden brown. How to make Puff pastry Video Link : Now you can have a cup of tea well done bakers For more Recipes under my photos on My Bakery facebook Sourdough and yeast breads recipes Home baker recipes Home baker flapjack recipes How it made in the bakery Home baker pies, pasty etc For more Recipes under my photos on My Bakery facebook
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Home baker pies, pasty etc
How to Make Savoury Eccles Cakes
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Let's Make... ROUGH PUFF PASTRY | Eccles Cakes
Hi All! The Gig House Kitchen coming to you from glorious North Norfolk.
Join Trish as she makes these crunchy, crispy, moreish Lancashire Eccles Cakes with HOMEMADE rough puff pastry!
Ingredients (Pastry): 250g (9 oz) - Strong White Flour (bread) 1 lvl tsp - Salt 1 tsp - Lemon juice 150ml - Iced water 150g (5 oz) - Cubed butter (frozen)
Ingredients (filling): 150g (5oz) - Currants (we used 200g in recipe) 50g (2oz) - Mixed peel (omitted from video) 40g (1.5oz) - Soft Brown Sugar 50g (2oz) - Butter Zest & Juice of half a medium orange Half tsp - All Spice Half tsp - Ground Nutmeg 1 Tbs - Dark Rum (or Brandy or Whiskey)
Finish Eccles Cakes with EGG WASH and sprinkle with SUGAR before baking.
Oven temp: 200°C / 392°F Gas Mark 6
Make sure to follow us on Twitter @GigHouseKitchen. :)
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.