Description
These delightful Eccles Cakes combine ready-roll puff pastry with a sweet filling of currants and spices. Their delicious flavor and simple preparation make them the ideal treat for any occasion, whether it’s an afternoon snack or a dessert. Enjoy the warm, comforting taste of homemade goodness!
Ingredients
Scale
- 320 g ready-roll puff pastry
- 75 g block margarine or butter
- 175 g currants
- 50 g dried mixed peel (candied mixed peel)
- 50 g demerera sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- beaten egg or milk (for glazing)
Instructions
- Preheat the oven to 200°C (180°C for fan ovens, Gas Mark 6 or 400°F) and line two baking sheets with greaseproof paper.
- Melt the margarine or butter in a large pan. Remove from heat and stir in the currants, mixed peel, sugar, and spices until everything is well combined. Allow the mixture to cool.
- Roll out the ready-rolled pastry or roll the pastry to about 3mm thick. Use a 10cm round cutter to cut 9-10 circles from the pastry, saving any offcuts.
- Place about a heaped teaspoon of the cooled currant mixture in the center of each pastry circle, leaving space around the edges.
- Dampen the edges of the pastry with water, pinch them together to seal the filling inside, and turn the cakes over so the sealed side is down.
- Brush the tops of the Eccles cakes with beaten egg or milk, score a few lines on top, and sprinkle a little extra sugar before placing them on the baking sheets.
- Bake for 18-20 minutes or until the Eccles cakes are golden brown.
- Let them cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Notes
Ensure the margarine or butter is fully melted before adding the currant mixture.
For a deeper flavor, consider adding a pinch of ground ginger or cloves.
These cakes can be served warm or at room temperature, perfect for sharing!
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg