Eccles Cakes ◆ 1930s Recipe
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3 سال پیش
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★ About: Eccles cakes have
★ About: Eccles cakes have been around for at least 500 years. Local to the English town of Eccles in Lancashire, these little treats of sugar-topped flaky pastry encompassing a sweet centre of spiced dried fruit were originally baked in celebration of the Church’s various religious festivals. Standing the test of time, they’ve remained a popular seasonal or teatime treat nationwide despite rarely being found on the shelves of bakeries these days (where we are, at least. We don’t get out much).
The cakes themselves go way back and so does this recipe for them, although, not quite THAT far. We spotted it in the Local Dishes chapter of our copy of Elizabeth Craig’s Cookery Illustrated and Household Management (1936) which we have been bursting to try really all of the recipes from, and made it the first on our hit list from it.
Golden, melt-in-your-mouth pastry with a good crunch of sugar (the only real sugar added here), and juicy dried fruit… YUM. We’ll be making these again!
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★ Ingredients:
To make the Flaky Pastry:
• ½ lb / 227 g of Plain Flour
• ½ tsp. Baking Powder
• 3 oz / 85g of Butter
• 4 oz / 113 g of Lard
• A pinch of Salt
• Water
For the Filling:
1 ½ oz / 43 g Butter
3 oz / 85 g Currants
2 oz / 56 g Mixed Peel
Nutmeg
Sugar
★ Full instructions: www.handeddown.co.uk/post/eccles-cakes-1930s
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: Heavenly by Aakash Gandhi
3 سال پیش
در تاریخ 1400/05/03 منتشر شده
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