( MAKES 6 )
The recipe for Eccles cakes is old and simple - currants and mixed peel make up the filling of a puff pastry exterior. Originally from Lancashire in England, this cake has been adopted as a Kiwi classic.
- Break the pastry with your hands, re-mix and knead for approximately 2 minutes. This changes the pastry from puff to a rough puff pastry, so it’s not too flaky.
- Divide the pastry into 6 and roll into balls. Set aside in fridge.
- In a heavy-based pot, melt the butter. Add brown sugar and heat until the sugar is dissolved and just starting to bubble.
- Add the currants, peel and cinnamon. Mix well and leave to cool.
- Preheat the oven to 200C.
- On a floured bench, roll out the pastry balls to make 15cm rounds. Divide the filling between them, piling it into the centre.
- Pull out the edges of the pastry to cover the lling. Moisten the edges of the rounds with water and draw them up to meet in the centre, completely enclosing the fruit filling.
- Squeeze the edges of the pastry firmly together and turn over so that the join is underneath. Pat lightly.
- Place the rough side of the cake on the bench, brush top with water and sprinkle with sugar. Make 3 slits in each cake.
- Place cakes on a lightly greased tray and bake for 25 minutes or until dark golden brown.
Cook's tip: If you have a little extra time, delay preheating the oven until the end and let the cakes rest in the fridge. It will help the pastry perform even better