ECCLES CAKES

These little pastry cakes, named after the village of Eccles in Manchester, England, are always a favourite and are super easy to make with pre-rolled pastry. (I find Paneton f laky puff pastry excellent; see panetonbakery.co.nz for stockists). You can make these cakes a little smaller if you wish – just adjust the cooking time slightly.

500g ready-rolled butter puff pastry

1 egg yolk, lightly beaten for brushing Filling: 30g butter, cubed and at room temperature

½ cup currants

½ cup raisins

¼ cup chopped mixed glacé peel

2 tablespoons raw sugar, plus extra for sprinkling

½ teaspoon ground nutmeg

1 teaspoon mixed spice

Heat oven to 200°C. Cut pastry into 10 10cm squares.

Place filling ingredients in a bowl and combine using your fingers. Divide mixture into 10 portions and place one portion in the centre of each square.

Bring the corners and edges together above the filling, pinching to enclose it. Turn the cakes over and place them on a lightly floured surface. Flatten gently with a rolling pin so the fruit just shows through the pastry. Mould into ovals and place on a lightly greased oven tray.

Brush the tops with a little beaten egg yolk, cut 3 slits in the top of each cake and sprinkle with extra raw sugar. Bake for 20 minutes or until golden. These cakes are best eaten on the day they are made, and extra delicious served slightly warm. Makes about 10