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Eccles Cakes
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Eccles Cakes
These fruit-packed cakes should be served with a wedge of good Lancashire cheese. I like to use a good balance of currants and candied peel with not too much sugar for the filling – but I do sprinkle the puff pastry with sugar before baking to create a crunchy coating.
- Preparation time: 30 minutes
- Cooking time: 15 minutes
-
Total time:
45 minutes
Makes: 15
Ingredients
- 500g Puff pastry
- 3 tbsp Milk
- 2 tbsp Sugar for sprinkling
- filling
- 40g Butter
- 60g Caster sugar
- ½ tsp Mixed spice
- 80g Currants
- 45g Mixed peel
- 50g Raisins
- 50g Sultanas
Method
- Preheat the oven to 200°C/gas 6 and line a baking sheet with non-stick parchment paper.
- Melt the butter and allow to cool slightly. Mix this with the remaining filling ingredients.
- Roll the pastry into a rectangle about 40cm x 24cm and 1/2cm thick; cut into 15 x 8cm squares. Place a teaspoonful of filling on each and fold over the corners to seal into a parcel; brush with water to help the edges stick.
- Turn over and roll gently to flatten. Brush each parcel with milk and sprinkle with a little sugar. Place on the prepared baking sheet and bake for about 15 minutes or until crisp and golden. Leave to cool on a wire rack.
Drinks recommendation
A brisk, refreshing cuppa is ideal – but try leaves rather than the ubiquitous bags and notice the difference.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1460.216kJ 349.0kcal |
|---|---|
| Fat | 17.2g |
| Saturated Fat | 7.9g |
| Sugars | 39.0g |
| Salt | 0.5g |
This recipe was first published in March 2008.
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