St John's Eccles Cake from Nose to Tail Eating: A Kind of British Eating by Fergus Henderson.
Troy tried these last year at St. John Restaurant in London. We were a little apprehensive about a strange looking pastry to be served with cheese, but there was no need. They were really incredible! It is always nice when you get caught by surprise. We did have a photo of these wonder's, but this was before our camera got 'stolen' / fell out of my bicycle basket while joy riding in Paris.
Puff pastry filled currants mixed with sugar, spice, and all things nice (..butter).
Unfortunately we didn't have any Lancashire cheese to accompany them, but we did have some aged goats cheese. Perfect with our nightly glass of vino.
Verdict: Next time I will roll the pastry thinner than this book recommends. 8 mm was a little too thick for the pastry to cook through properly. A little background research into Fergus' recipe showed that he'd modified the execution from book to book. We brushed cakes with egg whites then coated them in sugar, where a new recipe calls for egg yolks, no sugar and thinner pastry. I must say, the newer models look a lot more delicious.
Would we make this again?: Yes, Great Britain night is coming up and these are certainly on the menu. This will be our chance to perfect them to the St. John standard. Watch this space!