Spiced Rum and Raisin Eccles Cakes

Name: Spiced Rum and Raisin Eccles Cakes
Yield: Makes 12–14
Ingredients: 4 tbsp golden rum; 1 tsp vanilla extract; a good pinch of ground cloves; 1 tbsp black treacle or molasses; 1 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp allspice; 1 tsp ground nutmeg; finely grated zest of 2 limes (or 1 orange); 250 g/9 oz/2 cups cup raisins; 80 g/3 oz/generous 1/3 cup soft light brown sugar; 1 egg, lightly beaten, for glazing; plain/all-purpose flour, for dusting; 50 g/2 oz unsalted butter; granulated sugar, to sprinkle; 500 g/1 lb 2 oz ready-made puff pastry

Preparation info

Makes
12–14

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Easy, effective and delicious, this take on the traditional fruity Northern pastry is a rich treat with a boozy bonus edge from the spiced rum. Pair with a dry, crumbly Lancashire cheese for a taste of heaven.

Ingredients

500 g/1 lb 2 oz ready-made puff pastry
plain

Pastry
Vegetarian

Method

Melt the butter for the filling in a large saucepan over a low heat. Turn off the heat, add all the other filling ingredients and stir together well. Set aside for 1 hour, or ideally overnight, until completely cool and the liquid has been absorbed.

Preheat the oven to 200°C/180°C fan/400°F/Gas 6