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My Eccles cake recipe (Eccles cake filled with prunes)

Eccles cake filled with prunes

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I was so spinned up by the article of the 10-Desserts ….that I created a prune-filled Eccles cake.

Plum is a very nice (if not the best) filling in pastries, gnocchi and many more things (I will show you a few later). I know a southern Italian sweet recipe named Sfogliatelle. The pastry is made from flaky pastry or puff pastry. It is very simple.

But there is a small problem with plums in England. The plum is not native here, or the sweet plum is not. The real plum is so sweet that housewives in Hungary and the neighbouring countries cook marmalade from it without added sugar. Plum marmalade is the Queen of all marmalades.

To have something similar, I use canned prunes. Normally I buy it in TESCO shops. If you want to use better quality, I don’t know where to buy.

So, I created an Eccles cake with prunes.

Ingredients

1 box ready puff pastry

1 can prunes pitted or unpitted

icing sugar, cinnamon powder

Buy ready rolled puff pastry and take out the box. Lay it on a surface dusted with flour. With a pizza cutter cut 8×8 cm squares.

Open the can, discard the juice, and pit the prunes and put one or two pitted ones in the centre of the squares.

If you like you can scatter with a little cinnamon powder, but I like it on the top with a little icing sugar.

Take together two opposite corners of the pastry and lift the third and fourth corner to them, pitch them.  Make nice parcels and place them onto a baking tray lined with parchment paper.

Bake the at 180 C degree until they turn golden, approximately 25 minutes.

Take them out, put on a tray or plate and serve on room temperature scattered with cinnamon and icing sugar.

If it is cold, for a better feeling put them into a warm (100 C)  owen for 5 minutes. It is perfect when it is warm.

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Enjoy!

 

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10 Desserts That Brits Miss When They Leave the U.K.

I simply fond of discovering the world. If I had lived thousands or hundreds of years ago I might even have been Odyssey, Marco Polo or Kristoforo Columbus.

When one day I was busy with reading on the web, I found an article with the same header here.

The most popular 10 english (one of the commenters wrote) desserts

Trifle, Eton mess, Arctic roll, Jam roly-poly, Parkin, Banoffee pie, Bread and butter pudding with vanilla or bourbon sauce or creme anglaise, Knickerbocker glory, Sticky toffee pudding, Spotted dick

Commenters added a few more desserts to the main list: Treacle pudding,  Bakewell tart, Battenburg cake, Rhubarb crumble, Eccles cakes, Chorley cakes, 99 flakes, Pavlova.

I have heard already about a few of those desserts, but most of them like Knickerbocker glory, Battenburg cake, Chorley cakes and a few more were completely unknown to me.

I decided, that I will reproduce a few of them in my kitchen.

Before I started turning my kitchen into a production pastry kitchen let me memorise every dessert’s description for the future.

Trifle is made from yumminess like custard, whipped cream, sponge cake, jelly, and a selection of fruits such as strawberries, raspberries, blackberries, blueberries. Picture gallery

The more daring like to spike their trifle with alcoholic beverages like cognac or brandy, liqueurs and fortified wines like Sherry and Marsala, or even wine and champagne. You can hide the alcoholic beverages in various ingredients such as the custard, the whipped cream or the jelly. It is the most important to assure that the alcohol should match the flavours of the fruits.

Possible alcoholic beverages fruit matches

Eton mess is a dessert which consists of strawberries, cream, and pieces of meringue all mixed together in one big mess. Picture gallery

You can read my White Chocolate Eton Mess here

Artic roll consists a log of vanilla ice cream encased in a tube of sponge cake with a paper-thin layer of strawberry sauce in between.

Jam roly-poly is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve. Because of this, another nickname for the pudding was dead-man’s arm, or dead man’s leg. Picture gallery

Knickerbocker glory is an ice cream sundae made with fruit, cream and syrup. Picture gallery

Battenburg cake is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.

The cake is made by baking a yellow and a pink sponge cake separately, and then cutting and combining the pieces in a chequered pattern. The cake is held together by apricot jam and covered with marzipan. Picture gallery

Eccles cake, sometimes also called Squashed Fly cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.The Blackburn cake is similarly named for the city of Blackburn, using stewed apples in place of currants. Picture gallery

This is my eccles cake recipe

Parkin or Perkin is a gingerbread cake traditionally made with oatmeal and treacle which originated in northern England. Picture gallery

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