English Eccles Cakes
Author: Aimee
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Adapted from The Unofficial Downton Abbey Cookbook
  • 4 Tablespoons unsalted butter
  • 1 cup dried currants
  • 3/4 cup raw cane sugar or dark brown sugar
  • 1⁄2 teaspoon allspice
  • 1⁄4 teaspoon nutmeg
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 (17.5-ounce) package frozen puff pastry, thawed
  • 1⁄4 cup whole milk
  • 1 large egg, beaten
  1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.
  2. Melt butter in a small saucepan over medium heat. Stir in currants, sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
  3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1⁄4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.
  4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
  5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
  6. Bake pastries in preheated oven for 15–20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.
Recipe by Simple Bites at http://www.simplebites.net/english-eccles-cakes-recipe/