Eccles Cakes

Flaky puff pastry filled with a spiced currant and citrus mixture, baked until golden brown and dusted with sugar.

Baking Vegetarian Dessert British Puff Pastry

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.6 kcal total

Carbs

118.3g

per serving

473.2 g total

Fat

60.6g

per serving

242.4 g total

Protein

11.2g

per serving

44.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Brown Sugar

Soft

500

Puff Pastry

Ready-made block

piece

Flour

For dusting surface

piece

Caster Sugar

For dusting

piece

Icing Sugar

For dusting

Dairy

Butter

Unsalted

tbsp

Milk

For glazing

Fruits

150

Currants

piece

Orange

Juice and finely grated zest

Mixed Citrus Peel

NutsSeeds

tsp

Cinnamon

Ground

0.5

tsp

Nutmeg

Freshly ground

OilsFats

Margarine

For greasing

Method

Melt butter in a small saucepan over low heat and stir in filling ingredients.

Preheat oven to 220°C and grease a baking tray with margarine.

Roll out pastry on a floured surface to 3mm thickness.

Cut pastry into 6cm rounds and place a teaspoon of filling in the center of each.

Brush edges with milk, fold over, and pinch corners to seal.

Flip parcels seam-side down and roll out to 0.5cm thickness.

Slash each cake three times, brush with milk, and sprinkle with caster sugar.

Bake for 15 minutes until golden-brown and puffed.

Cool on a wire rack and dust with icing sugar before serving.