The Great British Eccles Cake
- 8 ounces plain flour
- 1 pinch salt
- 5 3/4 ounces chilled unsalted butter, divided
- 4 -5 tablespoons water
- FILLING
- 1 ounce soft unsalted butter
- 4 ounces caster sugar
- 7 ounces currants
- 2 ounces chopped candied peel
- freshly grated nutmeg
- TOPPING
- milk
- granulated sugar
- Sift the flour and salt together in a large bowl.
- Dice 1/2 of the chilled butter; rub it into the flour using your hands.
- Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough.
- Cover with cling film and chill for 30 minutes.
- On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm.
- Cut the remaining chilled butter into thin slices; cover the middle third of the dough with 1/3 of the slices; fold the unbuttered thirds of dough over the buttered third; first one, then the other, making a square.
- Cover and chill for 15 minutes.
- Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling.
- Repeat two more times without the butter; chill for 30 minutes.
- Preheat oven to 240u0b0C /465u0b0F/ gas mark 8.
- Line a sheet with parchment paper.
- Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg.
- Roll out the pastry until 1/4" thick.
- Cut out 12 x 7cm discs.
- Spoon the filling into the centre of each disc.
- Brush the edges with water, then pull the edges into the centre and pinch them together to seal.
- Turn cakes over; place on the baking tray.
- Push cakes down lightly to slightly flatten them.
- With a sharp knife make three short incisions in the top of each cake.
- Brush tops with a little milk; sprinkle liberally with granulated sugar.
- Bake for 10 to 12 minutes or until edges turn golden brown.
flour, salt, butter, water, filling, butter, caster sugar, currants, candied peel, nutmeg, topping, milk, sugar
Taken from www.food.com/recipe/the-great-british-eccles-cake-310933 (may not work)