Eccles cakes - recipe

Eccles cakes

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For the currant filling

For the topping

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  1. 1

    To make the pastry sift the flour into a bowl and coarsely grate the butter into the flour, holding it in the butter paper and dipping it into the flour every so often to make it easier to grate without melting. Add the salt

    For this step you'll need:

    • 300g Plain white flour
    • 150g Butter (salted)
    • pinch Salt
  2. 2

    Mix to coat the butter in flour, add 5-7 tablespoons of cold water, a tablespoon at a time, enough to bring the dough together using a butter knife. Wrap in cling film and chill for 15-20 minutes.

  3. 3

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. 4

    Mix the butter, sugar, currants, mixed peel, mixed spice and zest with clean hands until combined well.

    For this step you'll need:

    • 50g Butter (salted)
    • 80g Unrefined light muscovado sugar
    • 150g Currants
    • 60g Mixed peel chopped
    • 1tsp Mixed spice
    • 1 Orange zest
  5. 5

    Roll out the pastry to about 3mm in thickness on a floured surface. Using a 10cm cutter or saucer, cut out 20 discs.

  6. 6

    Cut a heaped teaspoon of the filling in the centre of each disc, dampen the edges with water and then draw the edges together to make a purse, squeezing tightly to seal.

  7. 7

    Turn each one over and flatten with the palm of your hand until the currants are peeping through the pastry.

  8. 8

    Brush each with the egg white and sprinkle with caster sugar. Using a sharp knife cut 3 parallel slits in each cake and place on a lined baking sheet.

    For this step you'll need:

    • 1 Egg white(s) (free range) medium, beaten
    • 1 tbsp Unrefined golden caster sugar
  9. 9

    Bake in the preheated oven for 18-20 minutes until golden and a lovely caramel appears.

  10. 10

    Leave to cool on a wire rack for at least 15 minutes before serving.

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