Pastries: Eccles Cakes 05 by Recipe Cottage

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	Eccles Cakes 05

		Eccles Cakes 1 lb. puff pastry 8 oz stale cake crumbs 8 oz jam of your choice 8 oz dried mixed fruit 1/2 teaspoon mixed spice 1/2 teaspoon cinnamon Caster sugar for decoration Preheat oven to 425 degrees Fahrenheit. Grease a large baking sheet. Roll out the pastry and cut into circles approximately 4-5 inches in diameter. Mix all the filling ingredients together until well combined and place a dessertspoon of filling onto each round. Brush the edge of each round with milk, bring up to the center and pinch to seal well. Now turn your sealed pastry parcel over, so that the seam is underneath. Gently roll it flat to about 1/4 inch thick and pat it into a round shape. Place the cakes onto the greased baking sheet and cut three slits in the center of each one. Brush them with milk, sprinkle with caster sugar and bake in the oven for about 15 minutes, or until the pastry is crisp and brown. Cool on a wire rack. Eccles Cakes are a variation on another regional delicacy known as a Chorley Cake, and are said to have been invented by an 18th-century lady pastry cook in Eccles.