Classic Eccles Cakes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 18 min

   Tip van de kok: 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.

    Tip van de kok: They are delicious served warm.