1 tablespoon Tate & Lyle Fairtrade Caster Sugar, to glaze
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Method Prep:20min › Cook:12min › Ready in:32min
Melt the butter in a saucepan over a low heat. Stir in the raisins, grated apple, ground ginger and demerara sugar until combined.
Roll out the pastry on a lightly floured surface, 6mm (¼ in) thick, and cut out twelve 8cm (3½ in) rounds. Spoon a heaped teaspoonful of the apple mixture in the centre of each.
Dampen the edges of the pastry with water and draw up around the filling to enclose it completely. Press the pastry edges together firmly to seal, turn Eccles Cakes over and pat out with your hand until 1cm/½in thick. Place on a baking sheet and make three cuts in the top of each.
Preheat the oven to 220 C / Gas mark 7. Brush the tops of the Eccles Cakes with milk and dust with caster sugar. Bake for 10-12 minutes until golden brown.