Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/2 cup maple syrup
- 8 slices of bacon, cooked and chopped
- 1/2 cup currants
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the cold water and mix until the dough comes together. Knead the dough on a floured surface for a few minutes until it becomes smooth.
4. Roll out the dough into a rectangle shape, about 1/4 inch thick.
5. In a separate mixing bowl, combine the maple syrup, chopped bacon, currants, brown sugar, cinnamon, and nutmeg.
6. Spread the mixture evenly over the dough, leaving a small border around the edges.
7. Roll up the dough tightly, starting from the long end. Pinch the edges to seal.
8. Cut the rolled dough into 1-inch slices and place them on a baking sheet lined with parchment paper.
9. Brush the tops of the slices with a beaten egg.
10. Bake for 20-25 minutes, or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 slices
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 28g
Protein: 5g
Sodium: 200mg
Sugar: 14g
Substitutions for ingredients:
- Instead of currants, you can use raisins or chopped dried apricots.
- Instead of bacon, you can use ham or prosciutto.
- Instead of maple syrup, you can use honey or golden syrup.
Variations:
- Add chopped walnuts or pecans to the filling for extra crunch.
- Use a different type of fruit, such as chopped apples or pears, in place of the currants.
- Add a sprinkle of sea salt on top of the pastry before baking for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter is cold when mixing it into the flour to ensure a flaky pastry.
- Don't overfill the pastry with the filling or it may leak out during baking.
- If the pastry is too sticky, dust it with a little flour before rolling it out.
Storage instructions:
Store the Maple and Bacon Eccles Cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the slices in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Maple and Bacon Eccles Cake on a platter with a dusting of powdered sugar and a drizzle of maple syrup.
Garnishes:
Garnish with a sprig of fresh rosemary or thyme for a pop of color.
Pairings:
Pair with a hot cup of tea or coffee for a delicious breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast or snack.
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.
- If the filling is too runny, add a little more brown sugar to thicken it up.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the filling.
Food history:
Eccles cakes originated in the town of Eccles in Greater Manchester, England, in the 18th century. They are traditionally filled with currants and spices and are a popular pastry in the UK.
Flavor profiles:
The Maple and Bacon Eccles Cake is a sweet and savory pastry with a flaky crust and a filling of maple syrup, bacon, and currants.
Serving suggestions:
Serve the Maple and Bacon Eccles Cake warm or at room temperature for breakfast, brunch, or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Sweet, Savory, Smoky, Maple, Maple-Flavored