Sussex Eccles Cakes

Submitted by: Ken Rippengale

This Sussex version of a old favourite are made large - For hungry people.

Start by preparing the pastry, Sift the flour and salt together in a bowl, Cut the butter into small chunks, add and rub into flour until it resembles breadcrumbs.
Add the water and mix until soft and pliable. Turn onto floured board and knead until smooth.
Roll out the pastry to about 12 x 35cm, then score into three sections. Cut lard in half and then small cubes, cover top two-thirds of the pastry with these. Fold the bottom third over the center and the top third over the middle, press the open ends together to seal.
Give the pastry a quarter turn, roll out and repeat the process using half the butter this time. Repeat again but with no fats. Place in fridge for 20 minutes. Roll out and fold again.

Making the cakes.
Set oven to 220°c or gas mark 7. Melt butter in pan remove from heat, add sugar,mixed peel, currants and spices, stir and leave to cool.
Roll out pastry thinly, and using a saucer cut rounds.
Place tablespoon of filling in centre of round, dampen edges of each round and gather the edges together to the centre, ensure they are sealed, turn over and flatten with a rolling pin until the currants begin to show.
Make thee cuts across top, brush with beaten egg, then dust with sugar.
Place on baking tray and cook for 10-15 minutes in a preheated oven until brown.

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