Joan wrote:
> On 23 Mar 2007 21:03:51 -0700, "muff" > wrote:
>
>> Would anyone have a receipe for Eccles Cake that they have tried and
>> enjoyed? Thank you. Julia
> Hi Julia,
>
> You reminded me of this recipe my Mum and I used to make. We used to
> make them all the time. Haven't made them for ages, think I'll do a
> batch. We used to enjoy them, hope you do too. This is with homemade
> pastry which we really enjoyed, but we did make them sometimes with
> Puff" pastry
>
> Ingredients:
> 450 gr. (1 lb.) currants
> 1½ tbsp. caster sugar
> 50 gr. (2 oz.) margarine
> 2 tsp. grated nutmeg
>
> For the pastry:
> 1 egg
> 450 gr. (1 lb.) plain flour
> 225 gr. (8 oz.) Trex
> (white hard vegetable fat)
>
>
Heh; here in Canada (and the U.S.), Trex is a plastic building material
sold for decks, etc. : )

Thanks for sharing your recipe; I've always liked Eccles cakes, but they
aren't easy to find any more, and the last time I found any, they were a
kind with puréed filling, which just wasn't the same. I always wondered
what flavouring was used and thought there was a hint of citrus; nutmeg
fits that well, as would mace, I think.

Would there be any particular reason to use vegetable shortening in the
pastry, or would lard do?