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 dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup dark chocolate chips
- 1/2 cup currants
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, stirring with a fork until the dough comes together. Turn the dough out onto a floured surface and knead gently until smooth.
3. Roll the dough out into a rectangle about 1/4 inch thick. Sprinkle the brown sugar, cinnamon, and nutmeg over the surface of the dough, leaving a 1-inch border around the edges.
4. Scatter the chocolate chips and currants over the sugar mixture. Brush the edges of the dough with the beaten egg.
5. Starting at one of the long edges, roll the dough up tightly to form a log. Pinch the edges together to seal.
6. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
7. Using a sharp knife, cut the log into 1-inch slices. Place the slices on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of the slices with the remaining beaten egg.
9. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 315
Fat: 17g
Saturated Fat: 10g
Cholesterol: 63mg
Sodium: 155mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 19g
Protein: 4g
Substitutions for ingredients:
- Milk chocolate chips or white chocolate chips can be used instead of dark chocolate chips.
- Raisins or dried cranberries can be used instead of currants.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the filling.
- Use a different spice blend, such as cardamom and ginger, instead of cinnamon and nutmeg.
Tips and tricks:
- Make sure the butter is cold when you work it into the flour to ensure a flaky pastry.
- Don't overfill the pastry with the filling, or it may leak out during baking.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Storage instructions:
Store the cooled eccles cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the eccles cakes in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the eccles cakes on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust with powdered sugar or drizzle with melted chocolate.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These eccles cakes are a sweet treat on their own, but they would also be delicious with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the pastry is too dry, add a little more cold water, a tablespoon at a time, until it comes together.
- If the filling leaks out during baking, try rolling the pastry a little tighter or using less filling.
Food safety advice:
Make sure to wash your hands and any surfaces that come into contact with raw dough or filling 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 made with flaky pastry and filled with a mixture of currants, sugar, and spices.
Flavor profiles:
These eccles cakes are sweet and buttery with a hint of warm spices and bursts of chocolate and currants.
Serving suggestions:
Serve these eccles cakes as a sweet treat for breakfast, brunch, or dessert. They are perfect for sharing with friends and family.
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Region: British