RECIPES
ECCLES CAKES
1 lb. currants
3/8 cup (85 ml) sugar
1/4 tsp (1.2 ml) nutmeg
3/8 cup (85 ml) butter
350g puff pastry (your own or bought)
Mix the currants, sugar butter and nutmeg together, set aside. Roll
out the pastry and cut using a 4” round pastry cutter. Place 1 heaping
teaspoon of the currant mixture in the centre of each piece and gather
up the edges to make a small purse and then gently roll into a circle.
Brush each cake with water and sprinkle with some sugar. Lightly
score the top and then place in the Czech Cooker™. Bake for approx.
12-15 minutes at setting 4, until the cakes are light golden colour.
RECIPES
BREAD AND BUTTER PUDDIING
6 thin slices of white bread
6 tbsp (90 ml) butter
3/4 cup (175 ml) currants
4 med eggs
1-1/2 cups (375 ml) whole or 2% milk
2 tbsp (30 ml) rum or brandy (optional)
3 tbsp (45 ml) honey
1/2 tsp (2.5 ml) grated nutmeg (or ready-ground)
Butter the slices of bread and cut each slice into 4 triangles. Grease the
bottom and sides of the Czech Cooker™. Arrange the bread in layers,
sprinkling each with currants, the final layer should be butter side up.
Separate the yolk from one of the eggs. Beat the yolk, the 3 whole eggs
and milk together. Stir in the optional brandy or rum. Pour this
liquid over the bread and then spoon over the honey. Leave this to
stand for one hour.
Sprinkle top with the nutmeg. Turn on the Czech Cooker™ and bake at
setting 4 for 30-40 minutes until well risen with a golden brown top.
If top is browning too quickly, place a circle of foil over top of pudding.
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