Classic Eccles Cakes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with parchment paper.

   Ca. 5 min.

2. 2

   In a medium bowl, combine the currants, brown sugar, melted butter, and mixed spice. Stir well to ensure all ingredients are evenly distributed.

   Ca. 3 min.

3. 3

   Unroll the puff pastry and cut out six circles using a 10cm round cutter. Gather any scraps and re-roll to cut additional circles if needed.

   Ca. 3 min.

   Kokkens note: Dust your work surface lightly with flour if the pastry is sticking.

4. 4

   Place a spoonful of the filling mixture in the center of each pastry circle.

   Ca. 2 min.

   Kokkens note: Don't overfill, or it will be hard to seal the edges.

5. 5

   Bring the edges of the pastry up and over the filling, pinching them together firmly at the top to seal. Flip each cake over so the sealed side is underneath.

   Ca. 3 min.

   Kokkens note: Ensure a tight seal to prevent the filling from escaping during baking.

6. 6

   Gently flatten each cake with the palm of your hand to form an oval shape, about 8cm in diameter. Place them on the prepared baking tray.

   Ca. 2 min.

7. 7

   Brush the tops of the cakes with the beaten egg and sprinkle generously with caster sugar.

   Ca. 1 min.

8. 8

   Using a sharp knife, make three small slits on the top of each cake to allow steam to escape.

   Ca. 1 min.

9. 9

   Bake for 15-18 minutes, or until the pastry is golden brown and puffed up.

   Ca. 18 min.

   Kokkens note: Keep an eye on them to prevent burning due to the sugar topping.

10. 10

    Remove from the oven and let cool slightly on a wire rack before serving.

    Kokkens note: They are delicious served warm.