Uncooked Rough Puff Pastry
Am trying to perfect Eccles cakes and am getting close now. Have been trying for around a year on and off. This is a recipe that often gets tampered with but am doing a traditional basic recipe.
Filling is: currants, raisins, butter and sugar.
Pastry is rough puff pastry which is sprayed with water and dipped in sugar before baking. It also has slits cut in the top to allow steam to escape.
The problem I have is that the pastry stays uncooked underneath. This is because the cake is made by folding the pastry underneath and pinching to make a pouch so the pastry is thicker underneath. I recently bought a large stone to go in my oven which I thought would help with this but it hasn't. I am still getting the uncooked pastry underneath. I heat the stone in the oven for an hour before adding the cakes which go on baking parchment directly onto the stone. This has helped with the all over texture but not the base!
I tried cooking at 220c fan but the extra heat didn't work. Cooked today at 200c for 18 minutes instead of 15 as in the recipe. Am going to try cooking at a lower heat for longer unless somebody has a better idea. They are perfect except for this.