Super easy and very addictive Eccles cakes. Perfect for a Sunday afternoon treat, and then again after dinner on Monday and what the heck … Tuesday morning tea as well.
Caitie is perfecting her Eccles making skills and no one here wants to stand in her way. Is three batches in three days a bit excessive? Maybe … but it is school holidays.
Want to try some? I’m not sure if we make them the traditional English way but here is our version.
Melt about 30 grams of butter in a small saucepan and add three or four tablespoons of brown sugar. When it is dissolved take it off the heat and add a couple of handfuls of sultanas. This is the filling. You could also add peel, nutmeg, cinnamon, etc.
Thaw a sheet of puff pastry and cut into either four or nine squares. Wet around the edge of each square with a bit of water – using a finger is the easiest way. Place a spoonful of filling on each square. Fold in the opposite corners and pinch together. Then fold in the corners again to make little parcels.
Squish them flat with a rolling pin and place on a greased tray. Cut two or three slits into the top of each cake with a sharp knife and then cook them for around ten minutes at 220.
Pull them out as they are starting to turn to a delicious golden shade. For the final step you will need to brush each cake with egg white and then quickly sprinkle with caster sugar. Be generous. We obviously aren’t talking health food here anyway so don’t skimp now.
Then they just need to pop back into the oven for another five minutes. If you have made nine eccles from one sheet of pastry cook a little less at both stages.
Now they are ready to eat as soon as you can bite into one without burning your mouth. Or maybe even a bit before!
Delicious when hot. Still very good when cool.
I’m not sure how long they last. It has never been a question we have had to answer.