Eccles cake filled with prunes
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.
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.