Eccles Cakes are classic British pastries filled with a rich, spiced currant mixture wrapped in flaky puff pastry. Perfect for tea time or as a sweet treat anytime.
Preparation time
30min
Cooking time
15min
Ingredients
12 Servings
- 100 g brown sugar
- 50 g butter
- 2 tbsp caster sugar
- 175 g currants
- 1 egg white
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 500 g puff pastry
Directions
Step 1
Preheat the oven to 220°C (428°F).
Step 2
Roll out the puff pastry on a lightly floured surface to about 3mm thickness.
Step 3
Cut out rounds of about 10cm in diameter using a pastry cutter or a small bowl.
Step 4
In a bowl, mix the currants, butter, brown sugar, ground allspice, and ground nutmeg.
Step 5
Place a spoonful of the currant mixture in the center of each pastry round.
Step 6
Fold the edges of the pastry over the filling and pinch them together to seal.
Step 7
Turn the cakes over so the seam is on the bottom and gently flatten them with a rolling pin.
Step 8
Make three small cuts on top of each cake to allow steam to escape.
Step 9
Brush the tops with beaten egg white and sprinkle with caster sugar.
Step 10
Bake in the preheated oven for 15 minutes, or until golden brown.
Step 11
Allow to cool on a wire rack before serving.