This week I made Eccles Cakes. I have never tried Eccles cakes before, and I thought it would be nice to try and bake them.
I thought they tasted a bit like mince pies.
Eccles Cakes originally come from Lancashire and traditionally they would be eaten with Lancashire cheese and as weird as it sounds I must say it is actually quite nice.
I made a rough puff pastry by getting hardened butter, flour, salt and water and mixing it in until it formed a dough. I then placed it in the freezer for 45 minutes.
Whilst the pastry was hardening I made my filling out of all spice, zest of an orange, grated nutmeg, melted butter and dark soft brown sugar.
I then removed the pastry from the freezer and rolled it out thinly and then cut the pastry out into 10 squares.
I placed a teaspoon of mixture in the middle of the squares and wrapped them up into parcel and shaped them into circles.
Then to finish off I brushed the parcels with egg whites to give it a glaze and sprinkled golden caster sugar on top.
Just before putting them in the oven, make three slits in them on the top so that the steam can get out.
I enjoyed this bake but I think next time I should do smaller cuts so that I don’t get lots of the mixture poring out.