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.
- 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.
Other recipes to try: Oldbury
Tarts | English
Pancakes | Recipe Index