Marsala Eccles Cakes


Andrew Nutter


     55g/ 2 oz currants
     55g/ 2 oz sultanas
     4 tbsp sherry
     To serve
     Rum-flavoured mascarpone cheese
     Berries
     Mint sprigs
     Grated zest of ½ lemon
     175g/ 6 oz puff pastry
     25g/ 1 oz butter
     Caster sugar, for sprinkling
     1 egg, beaten


Method

     Mix together the currants, sultanas, sherry and lemon zest in a bowl. Cover and leave to marinate overnight.
     Preheat the oven to 180c/gas 4.
     Roll out the puff pastry thinly. Using a cutter or tumbler, cut out pastry rounds approximately 6cm in diameter.
     Place a small spoonful of the currant mixture in the middle of each pastry round. Add a tiny knob of butter and a sprinkling of sugar.
     Brush the outer edges with egg and pinch the edges to seal. Repeat the process until all the pastry rounds have been used up.
     Place the Eccles cakes on a lined baking sheet. Brush with beaten egg and sprinkle with sugar. Cut a tiny slit in the centre of each Eccles cake.
     Bake the Eccles cake for 10 minutes, until golden. Remove and cool.
     Serve the Eccles cake with rum mascarpone, berries and mint.



Dorie
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