Shannon
Cooks Corner
We held another menu tasting session this Spring, thank you to the residents for your valuable feedback. We’ve introduced a few new kitchen processes to ensure meals are served hotter and faster. We’d also like to acknowledge our wonderful kitchen staff, whose dedication ensures every plate is served with care.
Eccles cakes This recipe is an oldie but a goldie, and a favourite of a resident from their home country of Wales! Similar to a Mince pie; in fact it might have you asking, “what’s the difference?” That secret is in the dough! Where Mince pies are made with a short crust pastry and can be topped with more pastry, marzipan, or a crumble topping, Eccles cakes on the other hand, are made with a flaky rough-puff dough and can be a little fiddly to properly seal for baking, but are well-worth the effort!
Ingredients For the pastry 250g block cold butter 350g plain flour juice ½ lemon For the filling 25g butter 200g currants 50g mixed chopped peel 100g light muscovado sugar 1 tsp each of cinnamon ginger and ground allspice zest of 1 lemon and 1 orange, plus a few tbsp of orange juice To glaze 1 egg white lightly beaten 3 tsp sugar
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