Eccles Cake

Ingredients

Demerara sugar

for sprinkling on top

Egg

1, beaten (for egg wash)

Puff pastry

250g, thawed if frozen

Ground allspice

1/2 teaspoon

Dark brown sugar

50g

Mixed peel

2 tablespoons

Currants

100g

Butter

25g, unsalted

Instructions

1. Preheat the oven to 220°C (200°C Fan/Gas 7) and line a baking tray with baking parchment.
2. In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the currants, mixed peel, dark brown sugar, and ground allspice until well combined.
3. On a lightly floured surface, roll out the puff pastry to a thickness of about 5mm (¼ inch). Using a round cutter, cut out eight 10cm (4 inch) rounds.
4. Spoon the currant mixture evenly onto the center of each pastry round, taking care to leave a border around the edge. Brush the borders with a little beaten egg to help seal the cakes.
5. Carefully fold the edges of the pastry over the filling, pressing to seal. Turn the cakes over so the sealed edges are underneath and gently roll them out until they are about 7cm (2¾ inches) in diameter.
6. Brush the tops of the cakes with the remaining beaten egg and generously sprinkle with demerara sugar. Using a sharp knife, make three slashes in the top of each cake to allow steam to escape.
7. Bake in the preheated oven for 15 to 20 minutes, or until golden brown and puffed. Allow to cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely.