Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 cup currants
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg, beaten
- 1 tbsp milk
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and mix until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing until the dough comes together. Knead the dough on a floured surface until it becomes smooth.
3. Roll out the dough into a rectangle shape, about 1/4 inch thick.
4. Sprinkle brown sugar, currants, cinnamon, and nutmeg over the dough.
5. Roll up the dough tightly, starting from the long side, to form a log shape.
6. Cut the log into 12 equal pieces.
7. Preheat the oven to 375°F.
8. Line a baking sheet with parchment paper.
9. Place the Eccles cakes on the prepared baking sheet, spacing them apart.
10. In a small bowl, whisk together the beaten egg and milk.
11. Brush the egg wash over the Eccles cakes.
12. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
12 Eccles cakes
Nutritional information:
Calories per serving: 210
Fat: 9g
Carbohydrates: 30g
Protein: 3g
Sodium: 100mg
Sugar: 13g
Substitutions for ingredients:
- Currants can be substituted with raisins, sultanas, or dried cranberries.
- Brown sugar can be substituted with granulated sugar or demerara sugar.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the filling.
- Use different spices, such as ginger or allspice, to flavor the filling.
- Make a savory version by using cheese and herbs instead of sugar and currants.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to handle.
- Don't overfill the Eccles cakes, or they may burst open during baking.
- Brush the egg wash on the edges of the dough to seal the Eccles cakes.
Storage instructions:
Store the 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 oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Eccles cakes on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the Eccles cakes.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Eccles cakes are traditionally served as a snack or dessert and don't require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the Eccles cakes burst open during baking, reduce the filling amount or seal the edges better.
Food safety advice:
Make sure to wash your hands and all equipment before handling food. Store the Eccles cakes properly to prevent spoilage.
Food history:
Eccles cakes are a traditional pastry from the town of Eccles in Greater Manchester, England. They were first made in the 18th century and were originally filled with raisins.
Flavor profiles:
Eccles cakes have a sweet and spicy flavor, with a flaky pastry crust and a fruity filling.
Serving suggestions:
Serve Eccles cakes as a snack or dessert, with a cup of tea or coffee.
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Region: British