ingredients
makes 20
rough puff pastry, made with 1/2 pound flour
flour, to dust
FILLING
6 ounce currants
3/4 cup chopped mixed candied peel
1/4 cup dark brown sugar
finely grated zest of 2 lemons
TO FINISH
1/4 cup sweet butter, melted, plus
extra to grease beaten egg, to glaze
superfine sugar, to sprinkle
method
1. For the filling, mix the currants, candied peel, dark brown sugar and lemon zest together in a bowl.
2. Roll out half of the rough puff pastry on a lightly floured surface to a 20 x 8 inch rectangle, then cut in half lengthways. Cut each strip crossways into 5 equal pieces.
3. With the tip of a sharp knife, make rows of 3/4 inch slits on each piece of pastry, spacing them 1/4 inch apart and staggering alternate rows so that the pastry forms a lattice when pulled apart slightly. Brush the edges with beaten egg.
4. Divide half of the filling among the latticed pastries, placing it in the centre of each one. Bring the edges of the pastry up over the filling, pinching them together to seal. Invert on to a lightly greased baking sheet, so that the neat lattice sides are uppermost.
5. Repeat with the remaining pastry and filling to make 20 in total. Brush with beaten egg and sprinkle lightly with sugar. Bake at 220°C (400°F) for 12 - 15 minutes until puffed and golden.
6. Pour a little melted butter into each eccles cake, through the lattice. Serve warm.
|
|
