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LOCATION: Recipes >> Pastries >> Eccles Cakes 04

Print this Recipe    Eccles Cakes 04

Eccles Cakes, makes 10

1/2 lb flaky pastry
1.5 oz demerara sugar
3 oz currants
2 oz mixed peel
1.5 oz melted butter
pinch grated nutmeg

Combine all the ingredients. Roll out the pastry cut out disks of
9cm diameter (3.5 inches). Put a spoonful of mixture on to the
cetre of each disk. Brush around the edges with water. Gather up
the edges to form a "medieval purse shape". Pinch well together.
turn the cakes over and gently roll them flat. About .5 inch thick
should be right. Brush the cakes with egg and milk, and across each
cake make 3 shallow cuts each about 1/2 inch. Dredge with granulated
white sugar. bake for 20 ish minutes in a hot oven Gas reg 7 425F
215C.

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