Hailing from Eccles in Greater Manchester, Eccles Cakes are small and made from pastry rather than batter or dough.
Filled with juicy currants, fruit peel, and a few spices, these cakes are delicious served with a nice cuppa.
- Prep time: 90 minutes
- Cooking time: 15 minutes
• Unsalted Butter (75g)
• Brown Sugar (150g)
• Currants (150g)
• Ground Cinnamon (1tsp)
• Ground Nutmeg (1tsp)
• Ginger (1tsp)
• Allspice (1tsp)
• Orange (1, juice and zest)
• Mixed Citrus Peel (50g)
• Puff Pastry (1 block)
• Milk (2-3tbsp)
• Icing Sugar (sprinkle)
1. Melt the butter in a small saucepan.
2. When melted, remove the pan from the heat and stir in the brown sugar, currants, cinnamon, nutmeg, ginger, allspice, orange, and mixed peel.
3. Set the mix aside to cool.
4. Roll the pastry out to around 3mm thick, and it into 6cm rounds.
5. Put a teaspoon of the mix into each puff pastry circle, dab half of the pastry with milk, and seal each circle closed.
6. Roll the parcels out to about half a centimetre thick, and arrange them on the baking tray.
7. Score each cake across the top, and brush with milk before sprinkling the icing sugar.
8. Bake for 15 minutes.