Ok so these are not your traditional Eccles cakes. Which I find slightly boring now I’ve had these spiced ones, they remind me of Christmas and everything I make the house smells amazing. The cakes never last long. As these are spiced they actually go really well with blue cheese. I made miniature Eccles class and served them with sliced orange washed rind blue cheese on the top – beyond delicious! But they are equally as good on there own. If you just want a traditional Eccles cake then leave out the spices but I highly recommend you to try these spiced ones. Oh go on!
1 pack ready to roll puff pastry ( because making your own takes way to long)
A few gratings of nutmeg
60g/2oz soft dark brown sugar
1 egg white
1 large teaspoon mixed spice
1/2 teaspoon ginger
Granulated or demerara sugar – for dusting
Put the currants, butter, nutmeg, spiced mix, ginger and brown sugar into a small pan and bring to the boil. Cook for about a minute then allow to cool. This will soften the currants and makes the juices around them syrupy.
Preheat the oven to 220C/425F/7 gas. Roll out the pastry on a floured worktop to ½ cm thick and cut 10cm/4in rounds. I use a large round cutter for this. Put a dessert spoonful of filling into the centre of each round (I find rolling into small balls helps and pinch the edges together to enclose it and flatten down slightly. Turn over the cake and place it, joined side down, on the baking sheet. Repeat with the others, then brush with egg white. Score the surface with a sharp knife and then dust with sugar.