Recipe makes 16 mini Eccles cakes
Eccles Cakes – Ingredients
- 100g butter
- 150g unrefined caster sugar
- 200g currants
- 25g red wine vinegar
- 5g Allspice
- 500g butter puff pastry
Melt butter in saucepan over medium heat, add sugar and heat until begins to bubble. Remove from heat and add currants, vinegar and allspice. Allow to cool completely. Portion in 25g patties or balls, put on tray and chill.
Roll out pastry to 3mm thick and cut out 16 x 9cm circles. Brush circles with egg wash and fruit balls in centre and wrap the pastry around, smoothing to form a perfect ball. Slash 3 times. Bake at 200C until golden and sprinkle with golden caster sugar – lovely served warm.
- 150g Colston Basset Stilton
- 50g Mascarpone or cream cheese
- 100g Butter- softened to room temperature
- Season to taste with a few twists of black pepper and seasalt
- 30g Pedro Ximenez sherry or any Sherry or Port
- ½ teaspoon sherry vinegar or red wine vinegar
Blitz the Colston Basset Stilton, Mascarpone cheese, butter and seasoning until smooth. Gently warm sherry, 55g tap water and vinegar until almost simmering. Slowly add this mix to the cheese until well combined. You may not need all of the liquid.
Pot into small ramekins. Leave in fridge to set. Take out about 10 minutes before serving.
To preserve pour enough melted butter over each pot of potted cheese to just cover the mixture
Serve with the warm Eccles cakes or mince pies as a savoury course.
This recipe courtesy of Kate O’Meara owner of The Cheese Society
Cafe & Cheese Shop
1 ST MARTIN’S LANE, LINCOLN, LINCOLNSHIRE, LN2 1HY
Tel:+44 (0) 1522 511003
Website & Online Shop:https://www.thecheesesociety.co.uk