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Johnnie Veg' s recipe for:

Eccles Cakes

Eccles Cakes

To Make 12 Cakes

Puff Pastry
10ozs Plain Flour
A Pinch of Salt
Quarter Pint of Water
2oz Margarine
half an oz Lemon Juice
8ozs Pastry Margarine

8ozs Dried Mixed Fruit
A Pinch of Mixed Spice
2oz Butter
3ozs Dark Brown sugar

Use milk and demerara sugar to glaze

To Make 108 Cakes

Puff Pastry
9 Pounds Plain Flour
2 oz Salt
3.75 Pints Water
2lbs Margarine
5ozs Lemon Juice
7lbs Pastry Margarine

3 and a half Pounds Dried Mixed Fruit
2ozs Mixed Spice
1 Pounds Butter
1 and a half Pounds Dark Brown sugar

Use milk and demerara sugar to glaze

    • Rub the margarine into the flour until it resembles breadcrumbs, add the salt, water and lemon juice and bring together into a ball.
    • Refrigerate for 20 mins.
    • When cool roll out in to a rectangle that's about three quarters of an inch thick.
    • Spread two thirds of the area with the pastry margarine.
    • Fold the pastry into three and lightly seal the edges (this is known as a half turn)
    • Roll out a rectangular shape and fold again in three layers (this makes 2 half turns)
    • Cover with a damp cloth, refrigerate and cool for 10-15 mins.
    • The pastry must be rolled out and folded a further 4 times to make 6 half turns in total.
    • When the final turn has been completed cover, refrigerate for a further 10 mins.
    • Your pastry is now ready to use.

    • Cream together the butter and brown sugar, fold in the spices and dried fruit.
    • Roll out the pastry to a quarter of an inch thick and cut out into squares.
    • Brush with milk and place a ball of the filling in the centre
    • Fold all the edges into the centre until the shape resembles a circle.
    • Turn over, brush with milk, sprinkle with brown sugar and slit the top twice.
    • Bake at 170 degrees C for about 20 -25 minutes or until a light golden brown in colour.

    Chef's Tips:

    As an alternative to making your own puff pastry you could just buy some ready made pastry from your local supermarket.

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