Eccles cakes recipe

• 100 g (3.5oz) Grated carrot
• 85 g (3oz) Dark soft brown sugar
• 1 Large egg
• 50 ml (1.8fl oz) Rapeseed oil
• 80 g (2.8oz) Wholemeal self raising flour
• 1 tsp Mixed spice
• 1 Zest of orange
• 100 g (3.5oz) Pre-soaked sultanas (1hour in water)
• 80 g (2.8oz) Walnuts crushed
• 500 g (17.6oz) Puff pastry
• 0.5 tsp Baking powder
• 1 tbsp Caster sugar
• 2 ml (0.1fl oz) Milk

1. Using an electric whisk, beat the sugar, egg and oil together until light and airy.
2. Fold in the four, spices and baking powder, followed by the zest, carrot, sultanas and walnuts, cover the mix and keep chilled until required.
3. Roll out the puff pastry on a floured surface until the pastry is between 3-5mm thick,cut out 10-14cm in diameter circles-you should get approximately eight to ten circles.
4. Place a dessert spoon of the mixture in the centre of each circle of each puff pastry.
5. Brush a little water on the edges of the pastry and then fold them in to from a pattie shaped parcel.
6. Turn them over and brush with milk and sprinkle with the sugar, place on a baking tray, making 3 cuts on the top with a knife and bake for 30 min at 180 degrees C.
7. Serve warm from the oven.

carrot, brown sugar, egg, oil, wholemeal self raising flour, mixed spice, orange, sultanas, walnuts, baking powder, sugar, milk

Taken from www.lovefood.com/guide/recipes/12201/tristan-welchs-eccles-cakes (may not work)