- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 25 g butter
- 50 g demerara sugar, plus extra for sprinkling
- 200 g currants
- 75 g cut mixed peel
- 1 tsp mixed spice
- 1/2 tsp freshly grated nutmeg
- 500 g all butter puff pastry
- 1 egg, beaten
- sprinkle caster sugar
- 250 g cheshire cheese, to serve
Tips and Suggestions
Eccles cakes freeze best unbaked. To serve, bake from frozen, as above.
1. Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment.
2. Melt the butter in a medium saucepan over a low heat, then stir in the sugar, currants, mixed peel, mixed spice and nutmeg until the sugar has dissolved slightly and everything is well mixed. Remove from the heat and set aside to cool.
3. Meanwhile, roll out the pastry on a lightly floured surface to 5mm thick and cut into 8 12cm circles. Evenly divide the fruit mixture between each circle, placing about a heaped tablespoonful into the middle and keeping a 1.5cm bare outer edge of pastry around each circle.
4. Brush the pastry edges with the beaten egg, then gather them up into the middle around the filling. Pinch the edges together to seal. You should be left with round, quite thick disks that look a little like hockey pucks.
5. Turn the Eccles cakes over so that the sealed side is underneath. Flatten them out gently with your hand or a rolling pin so that they widen and become a little thinner. Place them on the lined baking tray. Brush each cake with egg then sprinkle generously with demerara and caster sugar. Make a couple of little slits into the top of each cake to allow air to escape (traditionally it is 3 slashes), then bake for 15-20 minutes, or until the pastry is golden brown and crunchy.
6. Once cooked, transfer the Eccles cakes onto a wire rack to cool slightly, then enjoy warm or at room temperature with a slab of Cheshire cheese.
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