When I smell dried fruits and spices they remind me of happy days, spent with my mother, baking in her kitchen. When heat is added to the fruits and spices, the aroma is even more intense.
These are my memories now, as I bake Eccles Cakes again.
Mum never baked them often enough for my liking. Funny though, I have only realised today that my own children do not know the pleasure of tasting a freshly baked Eccles Cake! I’m sure they will enjoy them as much as I do.
Dad knew Eccles Cakes by another name, “Dead Fly Pies”, but don’t let that name put you off trying them!
Not surprisingly, these delicious delights originated in Eccles, being first sold commercially at a corner shop in 1793. Eccles is a town in the City of Salford, which is part of the greater Manchester area. My own family originates from this area.
A similar recipe for Eccles Cakes has even been discovered which dates them back to 1769 in Cheshire, however the recipe I am sharing with you today is my Mum’s recipe, origin unknown.
Footnote : I made my batch of sixteen Eccles Cakes today at around 2pm. It is now 6pm and there are only two left. The decision is unanimous, my family all want more Eccles Cakes! 🙂
Preheat oven to 220 degrees C.
Mix in a small saucepan over a low heat –
60g mixed peel
60g melted butter
50g brown sugar
A pinch each of nutmeg & mixed spice
Stir until butter has melted and allow the mixture to cool.
Cut 16 x 10cm (4 inch) rounds out of 4 sheets of ready rolled puff pastry.
Place 1 teaspoon of cooled mixture into the centre of each round of pastry. Draw up the edges of the pastry around the mixture and pinch together to seal. Turn over and gently roll the rounds until the imprint of the currants show through the pastry.
Cut 2 slits in the top of each round and glaze with a lightly beaten egg white. Sprinkle the top of each round with raw or caster sugar.
Bake for approximately 20 minutes, or until golden brown.