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Mini port-spiked Eccles cakes

Mini port-spiked Eccles cakes 2016

Mini port-spiked Eccles cakes

Name: Mini port-spiked Eccles cakes
Prep time: 1 h 40 min
Cook time: 35 min
Total time: 2 h 15 min
Yield: makes 14
Ingredients: 175g butter in one block; 225g plain flour sifted; 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

Cassie Best

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makes 14

More effort

Prep: 1 hr and 40 mins

Cook: 35 mins

plus 3 hrs chilling

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Enjoy these boozy baked Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal269
fat13g
saturates8g
carbs33g
sugars20g
fibre1g
protein2g
salt0.5g

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.

Recipe from Good Food magazine, November 2016

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