Fat Rascals
These festive and fruity Eccles cakes are a delicious treat to enjoy with a cup of tea or coffee. The buttery pastry is filled with a sweet and spiced mixture of dried fruits, all enveloped in a golden crust. Topped with flaked almonds and glacé cherries for a delightful finishing touch, these Eccles cakes are sure to bring a touch of joy to your day.
— Constant Cookbook
Ingredients
- 150g/5½oz plain flour
- 150g/5½oz self-raising flour
- 1 tsp baking powder
- 150g/5½oz butter
- 150g/5½oz mixed dried fruit
- 100g/3½oz caster sugar
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- 1 orange
- 1 lemon
- 1 free-range egg
- about 50ml/2fl oz milk
- 1 free-range egg
- pinch of salt
- 1 tbsp water
- and glacé cherries, to decorate flaked almonds
Instructions
- Preheat the oven to 200C/400F/Gas6. Grease a baking tray.
- Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs.
- Add the mixed dried fruit, sugar, spices, orange and lemon zests.
- Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray.
- For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
Comments
No comments found.