hi

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Hi, Mary.

http://britannia.cool.ne.jp/recipe/eccles_e.html

--
Dave
www.davebbq.com

Dave Bugg said:

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Hi, Mary.

http://britannia.cool.ne.jp/recipe/eccles_e.html

--
Davewww.davebbq.com

thank you very much - they sound delicious - now all i have to do is
make my victoria sponge cake, and i'm ready for some delicious
treats. have a good evening.

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Try Google...... recipe Eccles Cake. There are lots of them.

Dave Smith said:

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Try Google...... recipe Eccles Cake. There are lots of them.

google is certainly a damn good search engine. have a good evening
also.

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Hi Mary,

Sorry, I have no idea what that is. But welcome to the group 🙂

Jill

On Wed, 4 Jul 2007 18:41:37 -0500, "jmcquown" <[email hidden]>

Quoted message said:

mary said:

has anyone got a recipe for Eccles cakes? thanks.

English Eccles Cakes Recipe
12 servings

1 (12 ounce) package puff pastry
2 ounces butter
4 ounces brown sugar
4 ounces currants
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
milk (for glazing top)
sugar (for glazing top)

Roll out puff pastry on lightly floured board.
Cut dough into 24, 3-inch rounds.

In a mixing bowl, cream sugar and butter until light and fluffy.
Mix in currants and spices.
Place 2 tsp. of mixture on each circle.
Brush edges of each circle with milk to"glue" the top to the bottom.
Place another round of dough on top pressing the edges firmly all
around.

Brush tops of each cake with milk and sprinkle on a bit of sugar.
Preheat oven to 425 degrees and bake until brown and crispy (12- 15
minutes).
Remove from oven and cool on wire rack.
Makes 12 Eccles Cakes.

jmcquown said:

mary said:

has anyone got a recipe for Eccles cakes? thanks.

Hi Mary,

Sorry, I have no idea what that is. But welcome to the group 🙂

Jill

hello also.

Ward Abbott said:

On Wed, 4 Jul 2007 18:41:37 -0500, "jmcquown" <[email hidden]>

Quoted message said:

mary said:

has anyone got a recipe for Eccles cakes? thanks.

English Eccles Cakes Recipe
12 servings

1 (12 ounce) package puff pastry
2 ounces butter
4 ounces brown sugar
4 ounces currants
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
milk (for glazing top)
sugar (for glazing top)

Roll out puff pastry on lightly floured board.
Cut dough into 24, 3-inch rounds.

In a mixing bowl, cream sugar and butter until light and fluffy.
Mix in currants and spices.
Place 2 tsp. of mixture on each circle.
Brush edges of each circle with milk to"glue" the top to the bottom.
Place another round of dough on top pressing the edges firmly all
around.

Brush tops of each cake with milk and sprinkle on a bit of sugar.
Preheat oven to 425 degrees and bake until brown and crispy (12- 15
minutes).
Remove from oven and cool on wire rack.
Makes 12 Eccles Cakes.

thank you.

"mary" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

has anyone got a recipe for Eccles cakes? thanks.

-= Exported from BigOven =-

Eccles Cake

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

Recipe By: Joan
Serving Size: 40
Cuisine:
Main Ingredient:
Categories: PASTRY

-= Ingredients =-
1 pound currants
1 1/2 tbsp Caster sugar
2 ounces margarine
2 tsp. grated nutmeg
For ; the pastry:
1 egg
1 pound plain flour
8 ounces shortening
8 ounces butter
1 pinch
Juice ; of 1 lemon

-= Instructions =-
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.

[censored] 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.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
Helen
in
FERGUS/HARLINGEN

MOMPEAGRAM said:

"mary" <[email hidden]> wrote in message

news:[email hidden]...> has anyone got a recipe for Eccles cakes? thanks.

-= Exported from BigOven =-

Eccles Cake

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

Recipe By: Joan
Serving Size: 40
Cuisine:
Main Ingredient:
Categories: PASTRY

-= Ingredients =-
1 pound currants
1 1/2 tbsp Caster sugar
2 ounces margarine
2 tsp. grated nutmeg
For ; the pastry:
1 egg
1 pound plain flour
8 ounces shortening
8 ounces butter
1 pinch
Juice ; of 1 lemon

-= Instructions =-
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.

[censored] 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.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:http://www.bigoven.com **

--
Helen
in
FERGUS/HARLINGEN

thank you. i thought i might substitute pate brisee, since that's my
best pastry recipe - it should do the trick. i used to cook with my
mum also - i remember making my first souffle - guess that's why i
like chemistry so much. And cooking is a wonderful reward for the
time and effort put into it - mums rule, don't they.

One time on Usenet said:

mary wrote:

Quoted message said:

Quoted message said:

has anyone got a recipe for Eccles cakes? thanks.

Quoted message said:

http://britannia.cool.ne.jp/recipe/eccles_e.html

I took at look, and while it sounds good, I wondered what currants
were. I know, everyone *else* probably knows, but I didn't. They sound
interesting:

http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2216

"currant
[KUR-uhnt]
There are two distinctly different fruits called currant. 1. The first
-- resembling a tiny, dark raisin -- is the seedless, dried ZANTE
GRAPE. Its name comes from its place of origin -- Corinth, Greece. In
cooking, this type of currant (like raisins) is used mainly in baked
goods. 2. The second type of currant is a tiny berry related to the
gooseberry. There are black, red and white currants. The black ones
are generally used for preserves, syrups and liqueurs (such as
CASSIS), while the red and white berries are good for out-of-hand
eating and such preparations as the famous French preserve BAR-LE-DUC
and (using the red currants) CUMBERLAND SAUCE. Fresh currants are in
season June through August. Choose those that are plump and without
hulls. They can be refrigerated, tightly covered, up to 4 days.
Currants are delicious in jams, jellies, sauces and simply served with
sugar and cream.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. "

--
Jani in WA