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Charming Eccles cakes
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Total Time:
1 hour
Ingredients:
  • 1 large fresh bay leaf
  • 1 lemon
  • 1 orange
  • 1 whole nutmeg for grating
  • 1 level teaspoon mixed spice
  • 100 g demerara suga plus extra for sprinkling
  • 150 g mixed dried fruits, such as golden sultanas, sour bilberries, raisins, cranberries, apricots
  • 2 balls of stem ginger, plus syrup
  • 75 g eating apple (just over half an apple)
  • plain flour for dusting
  • 1 x 500 g all-butter puff pastry
  • 1 large free-range egg
  • icing sugar for dusting
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. Line two baking trays with greaseproof paper. - Remove bay leaf from stalk and crush it with a pestle and mortar. Add lemon and orange zest, half of the nutmeg, mixed spice, and demerara sugar. Mix well and set aside. - Place dried fruit in a bowl. Chop apricots (if using) and ginger finely; add to the bowl along with 1 teaspoon of ginger syrup and the flavored sugar. Dice the apple, add to the bowl, mix, and set aside. - Roll out puff pastry on a floured surface to 3mm thick. Cut out 16 rounds with a 10cm cookie cutter. Place 1 tablespoon of fruit filling in the center of each pastry circle. Fold pastry over filling, sealing in the middle. - Arrange Eccles cakes on the baking trays, sealed side down, and make three slits on the top. Brush each cake with beaten egg, dust with icing sugar, and sprinkle with demerara sugar. - Bake for 15-18 minutes until golden. Cool and enjoy with a picnic or a cup of tea.

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