How To Make Eccles Cakes


Currants 50 g

Cake crumbs 150 g

Mixed peel 10 g

Syrup 50 g

Puff pastry trimmings 600 g

Caster sugar 100 g

Mixed spice 5 g


1. Roll out the puff pastry trimmings 3 mm thick and cut

into rounds using a 10 cm plain pastry cutter.

2. Warm the syrup in a saucepan, add all the dry

ingredients except the caster sugar and bind together.

3. Place 25 g of the mixture into the centre of each round

of pastry.

4. Wet the edges of the pastry, bring the edges together

into the centre to form a medallion shape.

5. Turn over the cakes and carefully flatten them with a

rolling pin keeping a regular shape.

6. Brush the upper surface with water then dip into the

caster sugar.

7. Place onto baking trays and make 2 or 3 incisions with

the point of a knife.

8. Bake in an oven 175


C for 25 minutes or until golden


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article