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Boozy christmas eccles cakes

With Adam Newell

I love these spicy sweet little numbers a real English classic and so easy to make, if you don't have the time to make the filling just get a mincemeat filling but rev it up with brandy or rum.

Time:  20 mins
Serves: 6-8
Costs: $1.50 per serve

For the filling:

100 grams ground almonds
1 teaspoon mixed spice
pinch ground cinnamon
pinch ground cloves
1 teaspoon vanilla paste
1/cup currants
1/2 cup sultanas
1/2 cup raisins
1/2 cup brown sugar
1 egg
75 grams plain flour
1 grated apple
Brandy or rum to taste
Puff pastry for the case
2 egg yolks for glazing Castor sugar for dusting on egg glaze
Icing sugar for dusting when cooked


Soak all the fruit in hot water beforehand and drain then mix with all of the other ingredients together in a mixer or by hand until well mixed in. add as much brandy as you like, more is good.

Roll the puff pastry to 2 mm thickness and allow to rest for a few minutes, then cut out 10 cm discs.

Place a good spoonful of the mixture in the centre of the pastry then fold all the sides of the pastry around a bit like making a pasty then turnover onto your board, with a rolling pin roll gently over the top to make the top flat, brush with egg yolks and sprinkle with castor sugar and bake in the oven for 15 to 20 minutes on 180C or until golden brown. Remove from the oven and dust with icing sugar when cool.

For the mascarpone:

400 grams mascarpone
2 tables spoons of runny honey
Good splash of amaretto

Mix all of the ingredients together until, thick like whipping cream and serve alongside the Eccles cakes.

(TX: 24 June 2011)