Berry Fruit Mince Eccles Cake
Serves 32 people
By Barker's Professional
Ingredients
- Flaky Pastry (pre-made) g Flaky pastry
- 400 g Currants
- 400 g Barker's Professional Berry Fruit Mince
- 4 g Vanilla bean paste
Method
- In a medium sized bowl, combine your currants, Barkers Professional Berry Fruit Mince and vanilla bean paste. Stir with a wooden spoon until thoroughly combined, cover with a lid or cling film and leave for 3-4 hours.
- Remove your pre-made pastry from the fridge or freezer, allow to come back to room temperature.
- Pre-heat your oven to 200°C.
- Roll out the pastry on a lightly floured surface, approximately a 3mm thickness and then leave the pastry to rest for 5 minutes.
- Using a 10cm circumference cutter, lightly flour, and cut the flaky pastry into rounds. Remove and dispose of the excess scrap.
- Place 25 grams of our berry mixture into the centre of each flaky pastry disc. Bring all the edges together and pinch the pastry so the filling is sealed.
- Turn over and lightly press into a disc shape, with a rough circumference of 7 cm’s.
- Brush with egg wash, sprinkle liberally with caster sugar.
- Make 3 small cuts in the centre and place on your greased baking trays.
- Bake for approximately 16 minutes, remove from the oven and place on a cake wire.
- Enjoy warm, straight out of the oven or just as delicious once cooled.
- Tip: Can be served with Barker's Professional custard flavoured patisserie crème, whipped cream or Greek yoghurt. This will give the currants a chance to absorb any additional moisture from the Barkers Berry Fruit Mince, making the added currants much softer and plumper. A far better eating experience.
- Tip 2: Replace 150 grams of the Barker's Professional Berry Fruit Mince with Barker’s Professional Blueberry Patisserie Filling or Barker’s Professional Raspberry Patisserie Filling or Barker's Professional Cranberry Jelly
This Recipe Uses
Berry Fruit Mince 1.25kg
$17.99
1.25kg
