Fruit Eccles       [Print]  Bookmark and Share
''At the Beechworth Bakery we do Australianised Eccles. And they're more Welsh than English. Some people say, 'Oh these aren't like the real Eccles', — but they are real Eccles at the Beechworth Bakery because I bake the stuff that people want to buy. We put in fresh apple, sultanas, currants and glazed cherries, whereas the original Eccles only have currants and sugar.

''At home you can do anything you want: put in apples and sultanas, or just sultanas and currants without the apple. We just put the glazed cherries in for that little bit of extra colour. Remember, every recipe is adaptable.''
   Fruit Eccles
Method:
  1. Pre-heat oven at 210°C.
  2. Mix fruit together.
  3. Place one cup of mixed fruit in center of each pastry sheet.
  4. Fold corners into center and turn upside down on greased oven tray, Brush top with milk and prick with fork or 3-4 cuts with knife.
  5. Bake in oven for 15-18 minutes at 210°C.
  6. Serve hot or cold.

    You can use any of the mentioned fruit — blueberries, apples, apricot, rhubarb, raspberries, or a combination of all (depending on what is in season) — to come up with your own special fruit squares.

    Here's your opportunity to start you own secret family recipe!
   Ingredients:

Tinned pie apple — 1 x 425g can
Sultanas — 1/2 cup
Currants — 1 cup
Ready rolled puff pastry sheets — 3
Red or green cherries — glazed (chopped) — 1/4 cup