eccles-cakes

Eccles Cakes

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Polly Welby
Recipe by  Polly Welby

“Little individual pastries bursting with currants and spice. Serve with tea or coffee.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
  4. Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
  5. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

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Reviews (3)

Rate This Recipe
MNTNMOVER00
8

MNTNMOVER00

I actually haven't tried this recipe yet, I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to try this recipe.

Kate1949
4

Kate1949

I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white.

AuntieK
0

AuntieK

This pastry is pretty tasty! I found that I had a lot of filling left over (perhaps I didn't put enough in them?) I was afraid the currants would be over powering but they weren't. I used puff pastry as I don't know what shortdough pastry is. I will definitely make this one again! They're great with coffee.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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