Share this recipe
Eccles Cakes
Buttery, flaky and filled with a rich, spiced currant mixture, Eccles Cakes are a much-loved British classic. Crisp layers of golden pastry give way to a sweet, fragrant filling, gently flavoured with citrus and warming spice. Perfect served slightly warm with a cup of tea, Eccles Cakes bring a touch of heritage to any table.
Ingredients
- 100g currants
- 1 tsp orange rind
- 25g butter, melted
- 3 tbsp demerara sugar
- 3 tbsp water
- 125g Wessex Mill Plain Flour
- 75g butter, frozen
- 6-7 tbsp cold water
- plus water, for brushing
- plus flour, for dusting
- plus oil, for tray
Equipment
- 1 x large baking tray
- 1 x grater
- 1 x rolling pin
- 1 x saucepan
- 2 x mixing bowls
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
-
Finely dice half the currants into a saucepan, finely grate and add the orange then add the remaining currants, butter, sugar and water. Put the pan over a medium heat as the butter and sugar to melt then remove from the heat and leave to cool.
-
Put the flour into a mixing bowl, finely grate the frozen butter into the bowl, add the water and stir to form a dough.
-
Quickly gather everything together into ball of dough, cover and chill for 5 minutes.
-
Dust the work top and dough with flour and roll it into a 20 x 40cm/8×10 inch rectangle.
-
Cut eight, 15cm/6 inch squares and brush water around the edges of each square.
-
Spoon currant mixture into the middle of each pastry square and pull up the edges, pinching to seal and enclose the currants.
-
Rub some oil around the inside of a large baking tray or insert a baking liner and position the cakes with the join underneath.
-
Lightly flatten the tops with the palm of your hand and chill for 10 minutes.
-
Pre-heat the oven.
-
Make 2 cuts in the top of each cake and oven bake for 20-22 minutes.
