Mini port-spiked Eccles cakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs chilling
- More effort
- makes 14
Ingredients
For the pastry
- 175g butter, in one block
- 225g plain flour, sifted
For the filling
- 50g butter
- 100g light brown soft sugar
- 200g currants
- 50g mixed peel
- 1 lemon, zested
- good pinch of cloves
- 50ml ruby port
- 1 egg white
- 1 tbsp granulated sugar, for sprinkling
Method
- STEP 1
At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
- STEP 2
Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often – this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
- STEP 3
To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
- STEP 4
Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
- STEP 5
Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
- STEP 6
Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.