Eccles cakes
Eccles cakes, from above
Non vegEggLancashire

Eccles cakes

Flaky pastry packed with buttery spiced currants. Lancashire's little treasure.

45 minTime
4 gProtein each
mildSpice
Squashed flies2 chapters · 1 min read

Make it your way

Grandma's wayPuff pastry filled with spiced currants.
The original
357kcalsame
4 gproteinsame
1 gfibresame
45minutessame

Classic Eccles cakes.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Puff pastry500 g
Raisinscurrants
Candied peel (tutti frutti or candied orange peel)chopped
Buttermelted
Brown sugar⅓ cup
Nutmega pinch
Allspice¼ tsp mixed spice
Egg white1, beaten
Sugardemerara, to sprinkle

Method

5 steps
  1. 1Mix the melted butter, brown sugar and spices, then stir in the currants and peel. Cool completely.
  2. 2Roll the pastry 3 mm thick and cut 10 cm rounds.
  3. 3Spoon a heaped tablespoon of filling into each centre, gather the edges, pinch to seal and flip seam side down. Flatten gently with a rolling pin.
  4. 4Cut three slits on top, brush with egg white and sprinkle with demerara sugar.
  5. 5Bake at 200°C for 15 to 20 minutes.
Serve it like this

Serve warm or at room temperature with tea and a wedge of crumbly cheese.

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Make it a meal

What goes with Eccles cakes: a bread or rice, a side, something to drink and something sweet.

With a main Broccoli cheddar soup35 min
A little snack Cheese scones30 min
A little snack Cheese on toast10 min
To drink Lemon barley water30 min
To drink Elderflower pressé3 min
Something sweet Bakewell tart75 min
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