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Prep Time: 45min
Cook time: 15-20 min
Baked originally at Eccks in Lancashire, but now available countrywide, these cakes are pastries with a sweet spicy mixture enclosed in a puff pastry case. They should have a shiny coating and are best eaten warm.
Each crisp round, glazed with egg white and sugar, is crammed with fruity filling.
- 25 g (1 oz) butter
- 100 g (4 oz) currants
- 25 g (1 oz) chopped mixed peel
- 50 g (2 oz) demerara sugar
- 2.5 ml (½ tsp) ground mixed spice
- 212 g (7½ oz) packet frozen puff pastry, thawed
- 1 egg white
- caster sugar for sprinkling
- Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly together.
- On a lightly floured surface, roll out the pastry very thinly and cut out eight 12.5 cm (5 inch) circles using a saucer as a guide.
- Divide the fruit mixture between the circles, damp the edges of the pastry and draw them to the centre, sealing well together.
- Turn the cakes over and roll gently into circles with a rolling pin.
- Brush with egg white and sprinkle with caster sugar.
- Make 3 diagonal cuts across the top of each.
- Place on dampened baking sheets and bake at 220°C (425°F) mark 7 for about 15 minutes, until light golden brown.
- Eccles cakes are best eaten while still slightly warm.