Traditional British Recipes
These are small cakes of puff pastry filled with spiced dried fruit. No one really knows who invented them, however, Elizabeth Raffald, an 18th century English cook from Manchester, had a niece in Eccles who was a pastry cook, and it is said that she adopted the Eccles cake from its Chorley cake cousin.
Ingredients for Eccles Cakes
- 225 grams (8 oz) puff pastry
- 50 grams (2 oz) butter
- 50 grams (2 oz) soft brown sugar
- 50 grams (2 oz) mix peel
- 110 grams (4 oz) currants
- pinch mixed spice
- egg white and caster sugar
How to Make Eccles Cakes
- Pre-heat oven to 220°C (425°F / gas mark 7).
- Roll pastry to 3 mm (1/8 in) thick.
- Cut out circles of pastry using a small saucer.
- Melt butter and mix the with sugar, peel, currants and spice.
- Place a small spoonful of the mixture into the centre of each round of pastry.
- Brush the edges of the pastry with egg white and gather the edges together and seal them.
- Turn the cake over and shape into a flat disc and roll out until the filling can be seen through it.
- Brush the tops of the cakes with egg white and cut slits in the top.
- Leave the cakes in the fridge for 10 minutes to consolidate.
- Bake at the top of the oven for around 15 minutes until golden brown.
- Place on a cooling rack and sprinkle with caster sugar while still hot.
Allow to cool on a wire rack before serving.