For the filling
30g unsalted butter, melted
150g soft light brown sugar
pinch ground cinnamon
pinch freshly grated nutmeg
½ orange, zest only
For the cakes
300g ready-rolled puff pastry
30ml cold water
plain flour, for dusting
30ml whole milk
25g caster sugar
good quality vanilla ice cream, to serve
- Preheat the oven to 180C/Gas 4.
- For the filling, in a large bowl, mix together the melted butter, soft light brown sugar, currants, ground cinnamon, fresh nutmeg and orange zest until well combined.
- For the cakes, roll out the pastry onto a lightly floured work surface, using a rolling pin. Cut twelve 10cm discs from the pastry using a cookie cutter or an upturned bowl.
- Place a teaspoonful of the filling mixture into the centre of each of the pastry discs. Brush the edge of each disc with a little cold water, then draw the edges together above the filling and press together with your fingertips to seal.
- Using the palm of one hand, flatten the filled pastry parcels into discs.
- Using a sharp knife, make a cross in the top of each of the cakes. Brush each of the cakes with a little milk, then sprinkle over the caster sugar.
- Transfer the cakes to a baking tray and bake for 10-12 minutes, or until the pastry is golden-brown.
- To serve, place two of the Eccles cakes, still warm, into the centre of each of six serving plates. Place a scoop of vanilla ice cream alongside each serving.