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Some in­te­rior pieces should be on dis­play in a con­tem­po­rary art gallery, never mind in your home. Here’s a pri­vate view of the ob­jects that blur the line be­tween fur­nish­ings and art

If you’re any­thing like me, over the Christ­mas break you prob­a­bly bought lots of raisins, cur­rants, pretty much any­thing that re­sem­bles dead flies – all with the good in­ten­tions of mak­ing lots of mince pies and maybe even a Christ­mas cake. Life/Christ­mas par­ties got in the way and it all stayed in the cup­board, so in­stead of leav­ing it there un­til next year, a nice way of us­ing it all up is this sim­ple recipe for Ec­cles cakes, a Lan­cashire clas­sic that only takes min­utes to put to­gether.

Pre­heat the oven to 200°C (180°C fan) and line a bak­ing tray with parch­ment pa­per. To make the filling, place the but­ter and sugar into a small saucepan and cook over medium heat un­til the but­ter is melted and the mix­ture is evenly com­bined. Add the orange zest, cur­rants and spices and mix to­gether un­til com­bined. Set aside un­til fully cooled. Once ready to bake, re­move the pas­try from the fridge and un­roll, cut­ting out ten 10cm discs. Place a large tea­spoon of the filling in the cen­tre of each round of pas­try, and fold the edges over the filling, seal­ing the pas­try to­gether to lock in the filling. Place the cakes, seam side down on the bak­ing tray, and use a thin sharp knife to cut three small holes on the top of each small cake. Brush the cakes with the egg white and sprin­kle gen­er­ously with caster sugar. Bake in the pre­heated oven for about 20-25 min­utes or un­til golden brown. Al­low to cool fully be­fore serv­ing.

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MARK KING

Au­thor of The Boy Who Bakes, Say It With Cake and Patis­serie Made Sim­ple, @the­boy­whobakes

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