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You’ll Never Go Back to Store Bought’ English Eccles Cakes
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 min
- Servings
- 8.00 - eccles cakes
Categories
- Dessert
Cuisine
- British
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for You'll Never Go Back to Store Bought' English Eccles Cakes brings together 2 sheets of ready rolled puff pastry (all butter if possible), 25 g butter (softened), 1 tablespoon sugar in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 sheets of ready rolled puff pastry (all butter if possible)
- 25 g butter (softened)
- 1 tablespoon sugar
- 100 g currants or 100 g raisins
- 1/2 lemons, zest of, finely grated or orange
- 1/4 teaspoon ground mixed spice
- 1/2 teaspoon freshly grated nutmeg
- caster sugar, for dusting
- water, for glazing
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Instructions
Preheat the oven to 200C/425°F.
Cut the pastry into rounds approx 4 inches in diameter.
Cream the butter and sugar together, add the currants, lemon zest and spices.
Add spoonfuls of the mixture to the centre of each pastry round.
Gather the edges of each round to form a sealed ball, and with the smooth side uppermost, flatten onto a greased baking sheet.
Cut 2 slits in the top of each cake with a sharp knife, brush with water (not milk or egg) and dust with caster sugar.
Bake until golden brown for approx 20 minutes.
Allow to cool for around 20 minutes before serving whilst still warm-ish or wait until completely cooled.
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