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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are like Eccles Cakes but the usual currants are replaced with sultanas! Very more-ish and a great favourite with the family and friends Ingredients:
100 g sultanas |
1 teaspoon ground ginger |
50 g glace ginger |
25 g butter |
50 g demerara sugar |
1/2 tablespoon golden syrup |
1 tablespoon water |
500 g puff pastry |
2 tablespoons milk |
Directions:
1. Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
2. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
3. Allow to cool to room temperature.
4. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
5. Place a rounded desert spoon of the cool filling onto centre of each pastry disc
6. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
7. Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
8. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
9. Brush with milk and sprinkle with a little extra Demerara sugar
10. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
11. Place on a wire rack and allow to cool.
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