A treat from a bygone era?? I dont think so and neither does Nana Smith in Timaru. We Phoned Nana for her 94th birthday and I asked if she had done anything exciting. I was informed that they, the residents at the home where she lives, had been busy all day baking Eccles Cakes as a fundraiser for people affected by the Christchurch earthquakes. They had packaged the Eccles Cakes in Cellophane with a facecloth – and they sold them all. So typical of my Nana to spend her birthday doing something to help other people. She had an Eccles Cake for her supper and ate it all.
This conversation sparked an interest in Eccles cakes – so I we made some with the help of Alisha, Samantha and Dianne. Fiddly wee things to make with nimble fingers so I am now even more impressed with Nana and her co-residents. This wont be the exact recipe that they used – but they turned out really nice.
- 250 grams Puff Pastry
- 60 grams Butter
- Pinch Mixed Spice
- Pinch Nutmeg
- 60 grams Candied Peel
- 100 grams Currants
- White Sugar for sprinkling
- Melt Butter and sugar in a pan. Remove from heat.
- Add Currants, Peel and Spices then set aside.
- Roll out the pastry to about 3 mm thick and cut out 10 cm circles.
- Place a small spoonful of currant mixture onto the centre of each pastry disc.
- Brush edges of pastry with water and gather together over the fruit. Pinch to seal.
- Turn over and press the top down gently until you can just ‘see’ the currants.
- Brush tops with water and sprinkle lightly with Sugar.
- Bake at 200 C for 20 – 25 minutes until golden.
- Cool on a wire rack.
If you have a tried and true Eccles Cake recipe please feel free to share via the comments.