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Ingredients:
For the Quick Flaky Pastry:
255g plain flour
175g butter
a pinch of salt
For the Filling:
75g butter
150g demerara sugar
150g currants
1tsp of cinnamon or more in my case
Method:
XO, Miriam
P.S. Did you know I am on instagram? @ englishmademoiselle
How to bake Eccles Cakes.
So over the weekend I caught up on the Great Sport Relief Bake Off, and as part of one of the episodes they made Eccles cakes, now either my memory failed me or I have never had these brilliant baked goods. So to entertain my curiosity of this baked treat I made some using my mum's trusty Delia Smith cookery book and adapted the recipe to the allsortment of ingredients in out house at the time...Ingredients:
For the Quick Flaky Pastry:
255g plain flour
175g butter
a pinch of salt
For the Filling:
75g butter
150g demerara sugar
150g currants
1tsp of cinnamon or more in my case
Method:
- To make the pastry, weigh the butter, then wrap it in a piece of foil and freeze it for 30 minutes.
- Then sift the flour and salt into a bowl.
- Remove the butter from the freezer, and grate it in to the flour and salt. Stir/cut it in with a knife.
- Mix in a little cold water to create a dough, and chill in the fridge for 30minutes.
- Pre-heat the oven to 220°C.
- Now for the filling! Melt the butter and sugar together in a pan, then stir in the currants and cinnamon.
- Roll out the pastry, and cut in to circles.
- Place some of the filling in the middle of the circles and create parcels.
- Make 3 slits in the top of the pastry and brush with milk and sprinkle with caster sugar.
- Bake for 15minutes.
- Eat with a cup of tea as with all baked goodies!
XO, Miriam
P.S. Did you know I am on instagram? @ englishmademoiselle