The Great British Eccles Cake

Ingredients

• 8 ounces plain flour
• 1 pinch salt
• 5 3/4 ounces chilled unsalted butter
• 1 ounce soft unsalted butter
• 4 ounces caster sugar
• 7 ounces currants
• 2 ounces chopped candied peel
• freshly grated nutmeg
• milk, to finish
• granulated sugar, to finish

Directions

1. 1

   Sift the flour and salt together in a large bowl.Dice 1/2 of the chilled butter and rub it into the flour using your hands,then add just enough cold water (4-5 tbsp) to bring it together into a soft dough.Cover with cling film and chill for 30 minutes.

2. 2

   On a lightly floured surface,roll the dough into an oblong approx 20cm x 10cm.Cut the remaining chilled butter into thin slices,then cover the middle third of the dough with 1/3 of the slices.then fold the unbuttered thirds of dough over the buttered third,first one,then the other,making a square.Cover and chill for 15 minutes.

3. 3

   Repeat step 2 twice more,turning the block of dough 90 degrees each time and chilling between each rolling.Repeat two more times,but without the butter,then chill for 30 minutes.

4. 4

   Heat oven to 240/465/gas 8 and line a sheet with parchment paper.

5. 5

   Cream together 1 oz soft butter and caster sugar,add currants,peel and nutmeg.

6. 6

   Roll out the pastry until 1/4" thick.Cut out 12 x 7cm discs.Spoon the filling into the centre of each disc.Brush the edges with water,then pull the edges into the centre and pinch them together to seal.

7. 7

   Turn cakes over,place on the tray and push down lightly to slightly flatten them.

8. 8

   With a sharp knife make three short incisions in the top of each cake.Brush with a little milk and sprinkle liberally with granulated sugar.

9. 9

   Bake for 10-12 mins or until edges have turned golden brown.