Desserts > Cake > British Desserts > Eccles Desserts

Caramel and Pecan Eccles Cake Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. Add the cold water and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

4. On a lightly floured surface, roll out the chilled dough into a rectangle about 1/8 inch thick.

5. Spread the caramel sauce over the dough, leaving a 1-inch border around the edges.

6. Sprinkle the chopped pecans over the caramel sauce.

7. Fold the dough over the filling to create a rectangle. Use a fork to crimp the edges to seal.

8. Brush the beaten egg over the top of the pastry.

9. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.

10. Allow the pastry to cool for a few minutes before slicing and serving.


Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 6-8 servings

Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 33g
Protein: 4g
Sodium: 200mg
Sugar: 14g

Substitutions for ingredients:
- You can use store-bought caramel sauce instead of making your own.
- Walnuts or almonds can be used instead of pecans.

Variations:
- Add a sprinkle of cinnamon or nutmeg to the filling for extra flavor.
- Use a different type of fruit filling, such as apple or cherry.

Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to slice the pastry for clean edges.

Storage instructions:
Store any leftover pastry in an airtight container at room temperature for up to 2 days.

Reheating instructions:
To reheat the pastry, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the pastry on a platter with a dusting of powdered sugar.

Garnishes:
Sprinkle some chopped pecans over the top of the pastry before serving.

Pairings:
Serve the pastry with a cup of coffee or tea.

Suggested side dishes:
A side of fresh fruit or a small green salad would pair well with this pastry.

Troubleshooting advice:
- If the pastry is too dry, add a little more water to the dough.
- If the pastry is too wet, add a little more flour to the dough.

Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the pastry to prevent the spread of bacteria.

Food history:
Eccles cakes are a traditional pastry from the town of Eccles in Greater Manchester, England. They are typically filled with currants or raisins and are often served with a slice of Lancashire cheese.

Flavor profiles:
This pastry is sweet and nutty, with a hint of caramel flavor.

Serving suggestions:
Serve the pastry warm or at room temperature.

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Region: British

Taste: Sweet, Nutty, Buttery, Caramelized