Eccles Cakes Recipe

Eccles Cakes Recipe

Ingredients: Serves 4

100 g/4 oz puff pastry (paste), thawed if frozen
25 g/1 oz/2 tbsp unsalted (sweet) butter, softened
25 g/1 oz/2 tbsp light brown sugar

25 g/1 oz/2 tbsp chopped mixed (candied) peel
Finely grated rind of 1/2 lemon
50 g/2 oz currants
1 egg white, lightly beaten
A little caster (superfine) sugar, for sprinkling
Clotted Cream, to serve


Roll out the pastry very thinly and cut into eight rounds using a 9 cm plain cutter. Beat together the butter and brown sugar and work in the peel, lemon rind and currants. Divide the mixture between the pastry rounds. Draw the edges over the filling to form a parcel. Rim over and roll gently with a rolling pin until the currants show through the pastry, taking care not to break the surface. Transfer to a dampened baking (cookie) sheet, sealed-sides down. Make two or three slashes in the top of each to decorate. Leave to stand for 15 minutes. Brush with the egg white, then sprinkle with caster sugar. Bake in a preheated oven at 230C/450F/gas mark 8 for 1215 minutes until puffy and golden. Serve warm with Clotted Cream.

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