Do you love indulging in sweet treats that are easy to make and absolutely delightful to savor? If so, you’re in for a treat with this Fergus Henderson’s Eccles Cake recipe. 💖 When it comes to baking, few recipes are as comforting and versatile as a good old-fashioned Eccles Cake. The warm, flaky pastry filled with a mixture of juicy currants, sugar, and warming spices makes for the perfect accompaniment to a cozy afternoon tea or coffee break. Let’s dive into the delicious world of this classic British pastry with Fergus Henderson’s twist on the traditional recipe.
**Fergus Henderson’s Eccles Cake Recipe On Food52**
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup cold water
– 1/2 cup dark brown sugar
– 1/2 cup currants
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large mixing bowl, combine the flour and chilled diced butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
3. Gradually add the cold water to the flour-butter mixture, mixing lightly with a fork until a rough dough forms.
4. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
5. In the meantime, prepare the filling by mixing together the dark brown sugar, currants, nutmeg, cinnamon, and allspice in a small bowl.
6. Once the dough has chilled, roll it out on a floured surface to a thickness of about 1/8 inch.
7. Using a round cutter or a glass, cut out circles from the dough (about 4 inches in diameter).
8. Place a spoonful of the filling in the center of each dough circle, then gather the edges of the dough up and over the filling, crimping together to encase the filling completely.
9. Flip the cakes over and gently press them down to flatten slightly.
10. Place the filled cakes onto the prepared baking tray, leaving some space in between each cake.
11. Brush the tops of the cakes with the beaten egg wash for a beautifully golden finish.
12. Using a sharp knife, make 3 small cuts on the top of each cake to allow steam to escape while baking.
13. Bake in the preheated oven for 15-20 minutes or until the Eccles Cakes are golden and crisp.
14. Remove from the oven and allow to cool slightly before serving warm or at room temperature.
Indulge in the buttery, flaky layers of pastry filled with the sweet and spiced currant filling of these memorable Eccles Cakes. These delightful treats are perfect for a special brunch, afternoon tea, or as a homemade gift for someone you care about. Serve with a steaming cup of tea or coffee and enjoy the cozy flavors that bring comfort with every bite. Fergus Henderson’s Eccles Cake recipe is sure to become a beloved addition to your baking repertoire, bringing a touch of British tradition to your kitchen. Give it a try and treat yourself to a taste of culinary nostalgia!
