British Spiced Fruit Pastry

Ingredients

This British adaptation of Eccles Cake stays true to the essence of the original dish while incorporating the unique flavors and ingredients of British cuisine. The British Spiced Fruit Pastry retains the same concept of a sweet fruit-filled pastry, but it introduces a blend of spices commonly used in British baking. Additionally, the British version may include a wider variety of dried fruits, such as currants and candied peel, to enhance the flavor profile. We alse have the original recipe for Eccles Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1 cup (150g) mixed dried fruits (e.g., currants, raisins, candied peel) 1 cup (150g) mixed dried fruits (e.g., currants, raisins, candied peel)
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Granulated sugar, for sprinkling Granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 28g (15g sugars)
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
2. 2.
   Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and allspice until well combined.
3. 3.
   Add the mixed dried fruits to the mixture and mix until evenly distributed.
4. 4.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.
7. 7.
   Cut out circles of dough, approximately 4 inches in diameter.
8. 8.
   Place a spoonful of the fruit filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching them together to seal.
9. 9.
   Place the filled pastries on the prepared baking sheet. Brush the tops with beaten egg wash and sprinkle with granulated sugar.
10. 10.
    Bake for 15-20 minutes, or until the pastries are golden brown and crisp.
11. 11.
    Allow the pastries to cool slightly before serving.

Treat your ingredients with care...

• Dried fruits — Ensure the dried fruits are evenly distributed throughout the filling to ensure a balanced flavor in each pastry.

Tips & Tricks

• For a twist, add a sprinkle of chopped nuts, such as almonds or walnuts, to the fruit filling for added texture.
• Serve the pastries warm with a dollop of clotted cream or a scoop of vanilla ice cream for a truly indulgent treat.
• If you prefer a sweeter pastry, you can dust the baked pastries with powdered sugar before serving.
• Experiment with different combinations of dried fruits to create your own unique flavor profile.
• These pastries are best enjoyed on the day they are baked, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve the British Spiced Fruit Pastries warm or at room temperature. They are perfect for afternoon tea, dessert, or as a sweet treat with a cup of coffee.

Presentation advice

Arrange the pastries on a serving platter or cake stand, and sprinkle them with a dusting of powdered sugar for an elegant touch. Alternatively, serve them individually on dessert plates with a drizzle of warm custard or a scoop of ice cream.