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bakingmaster London, England, UK
Makes: 12 eccles cakes
- 750g sultanas
- 180g currants
- 125g unsalted butter
- juice and grated zest of half a lemon
- 100g demerara sugar
- 1 teaspoon grated nutmeg
- 500g packet of frozen puff pastry, thawed
- 1 egg, beaten
- 2 tablespoons demerara sugar, for sprinkling
Prep:20min › Cook:20min › Ready in:40min
- Preheat oven to 110 C.
- Put the sultanas and currants in a sieve and rinse under cold water; allow most of the water to drain off. Spread the fruit out on a baking tray and pop in the oven for about 10 to 15 minutes to allow them to plump up. Remove from oven and set aside to cool.
- Increase the oven temperature to 220 degrees C/ gas mark 7. Lightly grease or line a baking tray.
- Melt the butter in a saucepan over low heat; remove and add the cooled sultanas and currants, the lemon juice and zest. Add the brown sugar and nutmeg and combine well.
- Remove the puff pastry from the fridge, roll out on a floured surface to about 3mm thickness, and use an 8cm pastry cutter to cut out 12 rounds. Place a scant tablespoonful of the filling on to the centre of each round, bring the edges of the pastry into the centre, tucking them under well to make sure that the pastry is sealed and no filling is showing. The cakes should be nicely round and firm. Place them smooth-side up on a lined baking tray, about 2.5cm apart. Brush the tops with beaten egg, then dip each top into the demerara sugar. Make two 1cm slits (evenly spaced) on the top of each cake to allow steam to escape.
- Bake for 15 minutes, or until the cakes are golden brown and the pastry is cooked well underneath. Cool on a wire rack.
i tried to make these and some of the quantities in the recipe are very wrong. do not follow them. - 22 Jul 2011
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