We recently upgraded our cable TV situation and we now get a channel that plays a lot of Jamie Oliver shows, which is just fine by me. A little while ago we watched the Jamie’s Great Britain episode where he visits Yorkshire and makes eccles cakes: little puff pastry rounds traditionally filled with currants.
Eccles Cakes are a teatime classic. James' recipe is made with currants and all spice and involves grating the butter. They're a yummy treat that is perfect with a brew! Pre heat the oven to 200°C. Melt the butter in a pan, add the currants, sugars and all spice, then cook for 2 minutes. Allow to cool and chill.
Eccles cakes can be eaten cold, but they are particularly delicious warm. If you need to reheat yours, do so in an oven pre-heated to 150C/ 300F/ GM 2 for around 5 minutes. This is the best way to ensure that the pastry stays flaky.
These sweet and flaky Eccles cakes are filled with the most delicious combination of currrants, sugar and sweet spice. Serve them as they are, or the traditional way - with a chunk of Lancashire cheese alongside.