ECCLES CAKES

These little pastries filled with dried fruit and spices were first sold commercially in the English town of Eccles in Greater Manchester. They were probably introduced to South Africa by the early British settlers.

FILLING

6 Tbsp unsalted butter

1 cinnamon stick

1 tsp grated nutmeg

½ tsp ground cloves

Zest from 2 lemons

Zest from 2 oranges

2 cups dried currants

½ cup golden raisins

¼ cup lemon juice

2 Tbsp brandy

CAKES

2 rolls ready-made puff pastry

1 egg, beaten

White sugar for sprinkling

FILLING

1.      Melt the butter in a small saucepan on medium heat. Add the cinnamon stick, nutmeg, cloves and the citrus zest and fry gently until the flavours are released, taking care not to burn the ingredients.

2.      Add the currants, raisins, lemon juice and brandy. Reduce the heat and simmer for 25 minutes, stirring occasionally.

3.      Remove from the heat and let the mixture cool, then store in the fridge overnight to let the flavours blend together.

CAKES

1.      Preheat the oven to 180 °C. Line a baking tray with baking paper.

2.      Lay out the pastry and roll to about half the original thickness. Using a tea cup, cut small circles in the pastry. Put a small dollop of filling in the centre of each pastry circle (don’t overfill; leave enough space to fold the pastries).

3.      Fold each pastry in half and seal the edges with your fingers. Bring the two pointed edges up and fold them in the centre. Turn each cake over so that the seam is underneath. Flatten out the pouch with your fingers and roll it into a small circle. Make sure the filling shows through the dough a little but does not leak out. Make three shallow slashes in the top of each cake.

4.      Brush with the beaten egg and sprinkle with sugar. Bake for about 20 minutes, or until golden brown and puffed up.

Makes 20–24