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Eccles cakes were popular in the 1700’s until they were banned by the Puritans as being sinfully rich. Cromwell even passed an act of Parliament imprisoning anyone found guilty of eating a currant pie!! I believe this recipe was restored in the 1800s by a Mrs. Raffald, and nineteenth century Delia Smith, and became famous in Eccles, which is near Manchester.
Ingredients
- 3 Tbsp. butter.
- 3 Tbsp. sugar.
- ½ cup currants.
- 1 ½ Tbsp. all spice.
- ½ tsp. nutmeg.
- 1 lb. frozen flaky (puff) pastry.
Instructions
- Mix butter, sugar, currants peel and spices in a small saucepan, put on low heat until butter is melted, then let cool.
- Roll out pastry, cut into 3-4” circles.
- Place one tablespoon of the cooled currant mix in centre of circle and gently pull pastry up to meet, pinching the edges together well.
- Turn over, place on baking sheet and gently flatten.
- Make 3 small cuts in top with sharp knife (said to represent the Holy Trinity…that way they could be eaten without guilt!).
- Bake at 400 degrees for 15-20 minutes, cool and sprinkle with sugar. Yields 1 dozen.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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