Delicious Eccles Cakes by Carina Contini – in the Scottish Daily Record Monday 5th November 2018<\/p>\n
Serves 12<\/p>\n
Ingredients Method<\/strong><\/p>\n 1. Heat the fruit, butter, spices and juice in a pan until the sugar has melted. Delicious Eccles Cakes by Carina Contini – in the Scottish Daily Record Monday 5th November 2018 Serves 12 Ingredients 75g butter 75g brown sugar 225g currants 3 pieces of preserved ginger in syrup, grated 3 tbsp of syrup from the jar 1 tsp ground mixed spice Zest and juice of an orange 350g pre-rolled puff […]<\/p>\n","protected":false},"author":2,"featured_media":13255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27,17],"tags":[407,357,228,295,268,359,294,335,363],"restaurant":[],"acf":[],"yoast_head":"\n
\n<\/strong>75g butter
\n75g brown sugar
\n225g currants
\n3 pieces of preserved ginger in syrup, grated
\n3 tbsp of syrup from the jar
\n1 tsp ground mixed spice
\nZest and juice of an orange
\n350g pre-rolled puff pastry
\n1 egg
\nMilk, flour and sugar for dusting<\/p>\n
\nLeave to cool.
\n2. Line a baking sheet with greaseproof paper and set the oven to gas mark6\/200\u00b0C\/400\u00b0F.
\n3. Cut 10cm circles from the pastry and fill with a spoonful of filling. Brush theedges of the pastry with milk and egg wash, fold the pastry over the filling and
\ngently stick them together.
\n4. Flatten the cake slightly to look like a small round pillow. Continue until you’veused up the mixture.
\n5. Lay them on the baking sheet and brush with the egg wash and sprinkle witha little caster sugar. Bake for 15 minutes until golden.<\/p>\n","protected":false},"excerpt":{"rendered":"