Eccles cakes with butterscotch sauce
LOCAL FAVOURITE: Eccles Cakes
JAMES Birch’s shop in Eccles, opposite the parish church, began selling Eccles cakes in 1793 and, despite the mention of a similar delicacy in Elizabeth Raffald’s influential book The Experienced Housekeeper almost a quarter of a century before it is thought to be the first time they had been sold commercially.
During this period, many local families had their own particular recipe, but true Eccles cakes should always contain currants: these dried fruits have a much stronger flavour than raisins and they remain popular throughout the world to this day.
Often paired simply with Lancashire cheese, I have gone for a sweeter option on this occasion, serving these delicious treats with butterscotch sauce.
Avoid splashes
When making the sauce, remember that the contents of the pan will be extremely hot, so be careful when mixing, to avoid splashes.
Also, when adding the cream to the pan, do so slowly, pouring it in at the edge nearest to you. After the sauce has cooled, pour into double shot glasses and serve alongside the Eccles Cakes with a large dollop of clotted cream for good measure.
So many of you have asked for details of The Angel’s Christmas Menu that I decided to create a special one for parties of eight or more, at a cost of £17.95 per head.
Reservations are required and you can see full details of this and our other menus at theangelmanchester.co.uk.
Eccles Cakes With Butterscotch Sauce
Ingredients
500g puff pastry
40g soft butter
Pinch of nutmeg
50g candied peel
100g caster sugar
200g currants
Pinch of ground ginger
Method
Combine together the butter, sugar, fruit and spices.
Roll out the pastry to about 4mm thick and cut into 10cm circles.
Place a small spoonful of filling into the centre of each circle. Draw the edges together over the fruit and pinch to seal. Then turn over and press gently to flatten the cakes.
Make a small slash in the top of each cake and place on a baking tray.
Brush with a little water and lightly dust with sugar before baking for about 20 minutes at 220* Gas mark 6.
Butterscotch Sauce
Ingredients
250g Caster sugar
250g Unsalted butter
300ml Double cream
Method
Heat a non-stick pan until moderately hot and beginning to smoke slightly.
Add the sugar and butter and mix together with a wooden spoon.
Keep stirring until the butter and sugar have begun to resemble a paste. The sugar should colour slightly.
Slowly, add all the cream.
Mix until a rich golden brown colour has been achieved. Allow to cool before serving.
Published: Thu, 16 October, 2008
Comment on this article
You need to be logged in to comment. Login | Register