Sunday, 25 September 2011

Eccles cakes and Lancashire cheese

So Scott went to St John recently and had Eccles cakes and Lancashire cheese.

I'd forgotten how obsessed we were when we first tried them,
so decided to take the plunge and make my own.

You make a basic pastry with grated mararine, flour and salt...
chill it, then roll it out into circles.

The filling is made from currants, candied peel, orange zest,
sugar, cinnamon and nutmeg. It smells very Christmassy when you warm it up.

So you add a teaspoom of the filling to the pastry and seal in inside,
before turning over and cutting 3 slits in the top.

When you bake them in the oven, the filling oozes out and the currants get caramelised.

And more importantly, here they are with some crumbly
Kirkham's Lancashire Cheese.

So. Good.

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About Me

I'm a fashion writer/baking enthusiast based in North London.

I'm particularly keen on icing and decoration as I love painstakingly laborious tasks, but the cakes taste great too.

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