Dessert
How To Make Eccles Cakes
If you enjoy authentic How To Make Eccles Cakes cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
6 Min Prep
🔥
30 Min Cook
🍽️
4 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 dairy spread and put it in the freezer to go really hard.
2
Tip baking flour into the container of a food processor with half the dairy spread and pulse to the texture of breadcrumbs.
3
stream in in the lemon nectar and 100ml iced liquid, and pulse to a pastry mix.
4
Tip in the rest of the dairy spread and pulse a few times until the pastry mix is heavily flecked with dairy spread.
5
It is important that you don’t overdo this as the flecks of dairy spread 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 dairy spread in a large saucepan.
10
Take it off the toasty and agitate in all the other fixings 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 liquid, then gather the pastry around the filling and squeeze it together (pic 3).
14
Flip them over so the seamless top is upwards and pat them into a seamless 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 shower with the sweetener (pic 4).
17
toasty the oven to 220C/200C fan/gas 8.
18
char 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, acidic British paneer variance such as Lancashire or cheddar.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
36 mins
36 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
30 minsTotal Time
36 minsMaster Chef
Great meals begin with great recipes, and our collection is filled with dishes that are both delicious and easy to prepare. Explore traditional favorites, healthy recipes, quick family dinners, seasonal specialties, and gourmet creations suitable for every skill level. Each recipe provides detailed instructions, preparation tips, and serving suggestions to help you achieve perfect results. Create memorable dining experiences with recipes your family and friends will request again and again.
You May Also Like
Best Bean & Sausage Hotpot Recipe
View Recipe
Traditional Chocolate Caramel Crispy Recipe
View Recipe