Recipes
Eccles cakes
This Eccles cake recipe uses ready made puff pastry to make the delicious pies quicker and easier to make
This Eccles cake recipe uses ready made puff pastry to make the delicious pies quicker and easier to make
(1 votes)
Cook: 1 Hour
Serves: 6
Price: 40p per serving
Nutritional Information
Each 104g serving contains
Energy
1464kj
350kcal
1464kj
350kcal
18%
Fat
14.4g
14.4g
Med
21%
21%
Saturates
7.3g
7.3g
Med
37%
37%
Sugars
30.9g
30.9g
High
34%
34%
Salt
0.52g
0.52g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1408kj/337kcal
Typical energy values per 100g:
1408kj/337kcal
Ingredients
15g butter
50g soft brown sugar
1/2 level tsp ground cinnamon
1/4 level tsp grated nutmeg
1/4 level tsp ground ginger
150g currants
25g mixed peel
320g sheet ready rolled puff pastry
Flour for rolling out
1 egg white
Caster sugar, to sprinkle
Method
1
Line 2 baking trays with baking paper. Pre-heat the oven to 220C/200C Fan/Gas 7. Melt the butter in a pan and then remove from the heat. Stir in the brown sugar, spices, currants and peel until evenly mixed. Leave to cool.
2
Cut 6 x 12cm rounds out of the pastry. This should be possible if you are careful and don't leave gaps between the rounds. But if necessary you can gather the scraps together and re-roll them to cut the last few.
3
Divide the mixture between them, putting it in a pile in the middle.
4
Moisten the edges of the pastry with water and fold over the filling to make balls that are covered in pastry. Turn them over so that the join is underneath and roll lightly to make rounds where the fruit is starting to show through but the pastry is not broken.
5
Make 3 parallel cuts in the top of each. Lightly beat the egg white until frothy and brush on top. Sprinkle lightly with caster sugar.
6
Bake for 15 - 20 minutes.