Eccles cakes with buffalo blue cheese

Fiona Andersen

Ingredients

300 g	Currants
120 g	Caster sugar
50 g	Melted butter
1 tsp	Ground nutmeg
1 tsp	Allspice
1 tsp	Mixed spice
½ tsp	Ground ginger
600 g	Puff pastry (Main)
1	Egg white, lightly beaten
200 g	Blue cheese (Main)

Directions

1. Place currants, two thirds of the caster sugar, butter and spices in a large bowl and mix together to combine. Allow to sit for at least half an hour or overnight for the flavours to develop.
2. Heat oven to 190-200C.
3. Roll out pastry into a 4mm thick sheet on a lightly floured bench. Cut pastry into 8 x 12cm squares. Lightly moisten or spray a little water on the edges of the pastry squares.
4. Spoon fruit filling into centre of each square. Take up pastry edges and crimp together to form a cross-shaped seal.
5. Turn eccles cakes over, make 3 small snips with a pair of scissors to let the fairies out, brush with egg white and sprinkle well with remaining caster sugar.
6. Place cakes on an oven tray lined with baking paper and bake for 20 to 25 minutes or until dark golden brown and crispy.
7. Remove from oven and allow to cool before serving with a generous amount of buffalo blue cheese.