Would anyone have a receipe for Eccles Cake that they have tried and
enjoyed? Thank you. Julia

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)
225 gr. (8 oz.). butter
1 pinch
Juice of 1 lemon
Preheat oven to 190ºC
Grease and flour a baking sheet


Make the pastry the night before.

Sieve the flour and salt into a large bowl. Rub in the fat. Whisk
the egg and lemon juice together in a jug and make up to not quite 275
ml (½ pt.) with water. Stir as much as you need into the flour to
make a flan pastry. Cover with cling film and leave in the fridge
overnight.

Stir the grated nutmeg into the currants. Melt the sugar and
margarine together. Mix in the currants. Keep warm.

Roll out the pastry thinly and cut into small rounds. Place about a
tbsp. of the currant mixture in the centre and gather the edges to the
middle to form a round shape. Seal and turn over.

At this stage you can mould the shape further into a nice round with
your hands.

Prick with a fork all over, then brush with milk and dip in sugar.
Place sealed side down on a greased and floured baking sheet.

Bake in a hot oven, 190°C for about 12-15 minutes, or until golden
brown.

Makes about 40.

Joan

On Sat, 24 Mar 2007 12:41:52 -0500, flitterbit >
wrote
> >
>Heh; here in Canada (and the U.S.), Trex is a plastic building material
>sold for decks, etc. : )
Good job I explained what it was....could have ruined the recipe!
>
>Thanks for sharing your recipe;
You're welcome, hope you enjoy it.

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?
Lard would be fine. In fact we used Lard originally. It's just that
we stopped using it in all our cooking and subsituted the nearest
vegetable fat which works just as well.
Joan

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?

Joan wrote:
> On Sat, 24 Mar 2007 12:41:52 -0500, flitterbit >
> wrote
>> Heh; here in Canada (and the U.S.), Trex is a plastic building material
>> sold for decks, etc. : )
> Good job I explained what it was....could have ruined the recipe!
>> Thanks for sharing your recipe;
> You're welcome, hope you enjoy it.
>
> 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?
> Lard would be fine. In fact we used Lard originally. It's just that
> we stopped using it in all our cooking and subsituted the nearest
> vegetable fat which works just as well.
> Joan
>
>
Thanks!

On Mar 25, 6:23 am, flitterbit > wrote:
> Joan wrote:
> > On Sat, 24 Mar 2007 12:41:52 -0500, flitterbit >
> > wrote
> >> Heh; here in Canada (and the U.S.), Trex is a plastic building material
> >> sold for decks, etc. : )
> > Good job I explained what it was....could have ruined the recipe!
> >> Thanks for sharing your recipe;
> > You're welcome, hope you enjoy it.
>
> > 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?
> > Lard would be fine. In fact we used Lard originally. It's just that
> > we stopped using it in all our cooking and subsituted the nearest
> > vegetable fat which works just as well.
> > Joan
>
> Thanks!- Hide quoted text -
>
> - Show quoted text -

Hi Joan,
Thank you very much for the receipe, sounds very good. My husband has
been asking for it for awhile, will make a batch today. Thank you.
Julia