Festive Eccles Cakes With Sloe Brandy Cream

INGREDIENTS
250g currants,  3 tbsp Sloemotion Sloe Brandy
50g unsalted butter, 50g light brown sugar
1 ½ tsp freshly grated nutmeg, 1 tsp ground allspice, ½ tsp ground cinnamon, ¼ tsp ground cloves
zest 1 lemon, plus 1 tbsp. lemon juice
1-2 packs ready-rolled all butter puff pastry
1 large egg white – beaten
Granulated sugar to sprinkle
SLOE BRANDY CREAM
150g double cream, 150g cream cheese, 15g icing sugar
A good glug of Sloemotion Sloe Brandy
METHOD
Baked for us by Sue Nelson from Yorkshire Food Finder in December for the festive ‘Getting Ready for Christmas’ at Bishopthorpe Palace. Delicious warmed with a generous dollop of Sloe Brandy Cream.
1. For the filling, soak the currants in the Sloe Brandy for up to 1 hour. Melt the butter in a pan over a low heat. Add the sugar, then stir in the currants, spices, lemon zest and juice. Stir over a low heat for about 10 minutes until the currants have plumped up. Remove from the heat, cover and cool.
2. Heat the oven to 220C/Gas Mark 7. Roll out the pastry to 3mm thick and cut out discs using a 13cm pastry cutter. Chill for at least 10 minutes.
3. Put some filling in the centre of each disc and flatten slightly. Dampen the edges with water and draw them up over the filling. Flip over and flatten each disc a little. Brush with the egg white, sprinkle with the sugar and make 2-3 slits in the top of each cake.
4. Place seam-side down on a baking tray and chill for 10 minutes. Bake for around 15 minutes until golden. Cool on the tray for a few minutes then transfer to a wire rack.
5. For the Sloe Brandy Cream, whip the double cream, cream cheese, icing sugar
Sloe - celbrating 10 years