Thursday, February 26, 2015

Eccles Cakes & a Poirot Tisane




Revisiting a charming post from 2011 for Throwback Thursday.  Join me for some Eccles Cakes, a puzzling mystery, and a cup of tea.   

The little Belgian with the egg-shaped head who is always in full command of his little grey cells (particularly when it comes to solving a mystery) was fond of his daily tisane.  In fact, Agatha Christie's Hercule Poirot often accounts this as being the reason why his little grey cells are superior to others.  My guess is, judging by his rotund frame, that he liked his sweets equally as well, and Londoner that he eventually became, he undoubtedly indulged in the Eccles Cakes available at Fortnum & Mason.
  This recipe is one I've been using for years.  It's from Bon Appetit's November 2002 issue, and is, thus far, the best one I've found for both taste and authenticity.

Eccles Cakes

 3/4 cup dried currants
1/3 cup golden raisins
1/4 cup (packed) golden brown sugar
1/4 cup chopped candied orange peel
3 tablespoons unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend (for glaze)
2 teaspoons sugar

Mix first 8 ingredients in medium bowl until well blended. Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 375 degrees F. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds. Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar.

Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes. Using metal spatula, carefully remove pastries from baking sheet.  Cool.



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14 comments:

Mae Travels said...

Poirot was so fussy... if he liked these they have to be great!

Valerie Roberts said...

Love your vignette You have place everything so beautifully. Love how you included the photo. I will try the recipe for sure as I love the flavors of breads and cakes with those ingredients. I even among the few love fruit cake! Valerie

Sharon S said...

Love your posts on tea and books. This cake looks delicious and I hope to give it a try. (I gave up sugar for Lent, but it looks like I could have this)
Thanks for another great recipe and post.

~~louise~~ said...

You have set the stage for the perfect tea, Pattie...thank you:)

Lilly's Mom said...

I agree with the comment above; you certainly have set the stage perfectly for a cup of tea with Poirot. Thanks so much for sharing this recipe. I'm going to give it a try :)

Jann Olson said...

What a wonderful way to spend a day! Looks so yummy and I love your pretty teacup. Thanks for sharing with SYC.
hugs,
Jann

Ruth W said...

Eccles cakes have always been a favorite of mine in the UK or Canada...and have never seen your recipe! Thanks so much! I have mail ordered them at times from various English places, but this looks like a great alternative! Lovely teacup too! Thanks so much for linking to Tuesday Cuppa Tea!
Ruth

Sandi@ Rose Chintz Cottage said...

I have never had Eccles cakes but do they ever look good! Pastry filled with fruit is very appealing to me and would be fabulous with a cup of tea. Your teacup is a pretty one and your pictures very inviting. Thank you so much for sharing the recipe and joining me for tea today.

Blessings,
Sandi

Bernideen said...

You included such a wonderful recipe and all this fun information. I have never made this pastry but it sure looks delicious. I am so glad you shared your link!

Susan Clayton said...

I am spending lots of time with M Poirot lately. Having a Mancunian Love Interest in my Past I have heard of Eccles cake. Sounds like just my type of pastry!

Margie said...

The Eccles cakes look like the perfect accompaniment to a cup of tea.

Carrie said...

Those cakes look delicious and that teacup is so pretty. Thanks for sharing!

Brenda @ Its A Beautiful Life said...

What a delightful post. I do enjoy tisane, a good mystery and Poirot solving it, and I have a particular fondness for Eccles cakes I look forward to trying your recipe. It sounds wonderful.

This is my first time visit ... I'm so glad to have seen your link In Sandi's teacup Tuesday linky.

Here's wishing you a beautiful week ahead....
Brenda

bj said...

While I look around at all your lovely things, I'll take a little piece of that amazing cake and tea, 2 lumps, please and I would REALLY like it if you served it in that beautiful cup....please and thank you. :)