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Save to my recipesEccles Cakes Ingredients
| 50 grams | Butter unsalted | |
| 110 grams | Currants | |
| 50 grams | Candied Peel finely chopped | |
| 1 tsp | Mixed Spice ground | |
| 50 grams | Light Muscovado Sugar (Billington's) |  |
| 225 grams | Puff Pastry, ready made |
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Eccles Cakes
Recipe Submitted By: bakingmad
These Eccles Cakes are an old traditional recipe and a favourite with afternoon tea.
| Preparation Time | 10 minutes |
|---|---|
| Baking Time | 15 minutes |
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Eccles Cakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Heat the oven to 230°C, Gas 7. Grease a baking tray.
- Place the butter, currants, candied peel, spice and sugar in a small pan and heat gently until the sugar has dissolved and the butter has melted. Mix well and leave to cool.
-
Roll out the pastry thinly and cut into 10 cm|4\" rounds. Put a large teaspoonful of the mixture in the centre of each round and fold in the edges to enclose the mixture. Turn the pastry rounds over and press gently with a rolling pin to flatten them. Cut 3 slits in the top of each cake and place on the baking tray.
- Brush with milk and sprinkle with sugar. Bake for about 15 minutes until golden. Cool on a wire rack.
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