Now that you Christmas cake is quietly sitting in a tin, gratefully sipping it’s boozy offering every few days, we can turn back to the here and now. We can bake what we want to eat this very second. And what is that, I hear you ask?
Ah, the Eccles cake. Is there anything more wonderful than flaky, buttery pastry wrapped around juicy, boozy currants? We don’t think so. And on these chilly November afternoons, after walks in the blistering cold, a cup of good tea, with a homemade Eccles cake is almost mandatory, isn’t it?
This traditional British recipe originally came from the town of Eccles (hence the name) in the 1700s. The recipe was kept secret for years, and although much copied, nothing could beat the original. It’s a well known and much copied recipe nowadays, and here’s one we truffled out just for you.
(Photography copyright Faith Durand)
Although this recipe is written by an American food blogger on www.thekitchn.com, we were so tickled by how conscientiously researched and reverent towards the pastry it is, that we just has to feature it. The Farmers Market that Faith talks about in this post sounds amazing too – we want to go!
Making puff pastry is one of those things that people believe to be tricky and stressful and something that you have to be born able to do. But it’s just not true! These step by step instructions should take the mystery out of the process and soon you’ll be making puff pastry in your sleep. Which sounds quite sticky and crumb-y, if we’re honest.
Although there’s no tea called for in this recipe, we think dried fruit is always better after a tea bath. Why not use Cosy Tea’s Earl Grey tea to add a light touch of delicate floral flavours to your cakes? You can thank us later.
So this Sunday, when you are filling the pot and desperately trying to bring the feeling back to your fingers, pop a batch of Eccles cakes in the oven and revel in the buttery, fruity goodness. Are you drooling yet?