Spiced Rum and Raisin Eccles Cakes

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

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