Dessert
Best Eccles Cakes Recipe
Best Eccles Cakes Recipe is a delicious Dessert dish that can be prepared in just a few simple steps....
⏱️
20 Min Prep
🔥
22 Min Cook
🍽️
5 Servings
🥗
Vegetarian
Ingredients
- 250g Butter
- 350g Plain Flour
- Juice of 1/2 Lemon
- 25g Butter
- 200g Currants
- 50g Mixed Peel
- 100g Muscovado Sugar
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp Allspice
- Zest of 1 Lemon
- 1 beaten Eggs
- spinkling Sugar
Instructions
1
To make the pastry, dice the shortening and put it in the freezer to go really hard.
2
Tip dusting scented element into the mixing bowl of a food processor with half the shortening and pulse to the texture of breadcrumbs.
3
empty in the lemon nectar and 100ml iced aqua, and pulse to a flour base.
4
Tip in the rest of the shortening and pulse a few times until the flour base is heavily flecked with shortening.
5
It is important that you don’t overdo this as the flecks of shortening are what makes the pastry flaky.
6
On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm.
7
Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2).
8
Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
9
To make the filling, liquefy the shortening in a large saucepan.
10
Take it off the toasty and agitate in all the other items required until completely mixed, then set aside.
11
To make the cakes, roll the pastry out until it’s just a little thicker than a £1 coin and cut out 8 rounds about 12cm across.
12
Re-roll the trimming if needed.
13
Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with aqua, then gather the pastry around the filling and squeeze it together (pic 3).
14
Flip them over so the velvety top is upwards and pat them into a velvety round.
15
Flatten each round with a rolling pin to an oval until the fruit just starts to poke through, then place on a baking tray.
16
Cut 2 little slits in each Eccles cakes, brush generously with egg white and scatter with the sweetener (pic 4).
17
toasty the oven to 220C/200C fan/gas 8.
18
cook thoroughly the Eccles cakes for 15-20 mins until just past golden brown and sticky.
19
Leave to cool on a rack and enjoy while still toasty or cold with a cup of tea.
20
If you prefer, Eccles cakes also go really well served with a wedge of hard, sharp British dairy topping such as Lancashire or cheddar.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
42 mins
42 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
22 minsTotal Time
42 minsMaster Chef
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