It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to shield their intense feelings from the rest of the staff!
English Eccles Cake is named for the town of Eccles in Lancashire, and was a popular pastry in the seventeenth century. However, these cakes were banned—along with mince pies—by the Puritans in 1650. In fact, Oliver Cromwell decreed in an act of Parliament that anyone found eating a currant pie would be imprisoned. Luckily, by the time of the Restoration, the cakes were once again popular.
Recipe information
Yield
Yields 6-8 servings
Ingredients
Preparation
Step 1
1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.
Step 2
2. Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
Step 3
3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.
Step 4
4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
Step 5
5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
Step 6
6. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.
