English Eccles Cakes
My first encounter with these lovely little cakes was in Bristol, England almost 20 years ago. They were so delicious and light and different than what I had been accustomed to for dessert. But with a cup of tea, these little treaties will soon be your favorites too! I hope you will try them just once.
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INGREDIENTS
Nutrition- 1(12 ounce) package puff pastry
- 2ounces butter
- 4ounces brown sugar
- 4ounces currants
- 1⁄2teaspoon mixed spice
- 1⁄4teaspoon nutmeg
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DIRECTIONS
- Roll out puff pastry on lightly floured board.
- Cut dough into 24, 3-inch rounds.
- In a mixing bowl, cream sugar and butter until light and fluffy.
- Mix in currants and spices.
- Place 2 tsp of mixture on each circle.
- Brush edges of each circle with milk to "glue" the top to the bottom.
- Place another round of dough on top pressing the edges firmly all around.
- Brush tops of each cake with milk and sprinkle on a bit of sugar.
- Preheat oven to 425 degrees and bake until brown and crispy (12- 15 minutes).
- Remove from oven and cool on wire rack.
- Makes 12 Eccles cakes.
- Enjoy!
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