Eccles Cakes

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These are one of the first things I ever remember baking – they’re super easy for the kids to do and blooming lovely to eat of course too!

Simple ingredients, quickly whipped up into fabulous treats, what more could you want?

Ingredients:

1 x 500g packet of puff pastry (or if you’re feeling adventurous you can make your own, the recipe is just here)

200g currants

30g melted butter

100g caster sugar

1 tbsp water

To glaze: a little milk and 1 tbsp caster sugar

Makes 8.

Can easily be frozen baked or unbaked if you’re trying to show some restraint!

Preheat the oven to 200c (fan)/Gas Mark 7 and grease or line a baking tray.

Mix up the filling, currants, melted butter, caster sugar and water in a smallish bowl.

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A quick note on currants – try and buy a decent quality pack of currants otherwise they can be gritty and full of little stalks and you don’t want to faff around destalking currants!

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Roll out the puff pastry on your lightly floured worksurface to about the same thickness as a £1 coin and cut out 8 x 12cm circles – don’t worry if the edges are missing off some of the circles and if you can’t get 8 out of the rolled out sheet stack all the offcuts one on top of each other and roll it out again (stack, don’t scrunch them into a ball).

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Now getting the filling into the pastry circles can be a bit of a juggling act, especially if you like them loaded with fruit so what you need are 2 circle pastry cutters – one big one at about 12cm round for cutting the pastry circles and one about 6.5cm round for the shaping.

Time to fill!  Take one pastry circle and sit it into the small pastry cutter – see?  nice little pocket for putting the filling in!

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Add a good generous spoonful of the currant mixture and then fold the edges together into the middle.

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Dab the pastry with a little water if it won’t stick together.  Its important to get a good seal so that they don’t split apart in the oven.

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Push it gently out of the cutter, turn it over so it’s right side up and set it onto the baking tray.

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Shape all your Eccles cakes and then add 2-3 slits to the top with a sharp knife.

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Brush them with milk and scatter over with caster sugar.

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Bake them in the oven for 18-20 minutes until lovely and golden brown.

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And before you say it, yes I know this isn’t a traditional traditional Eccles Cake recipe, but it is just how I like them and I hope you will too.

Ruth Clemens, Baker Extraordinaire

 

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14 Responses to Eccles Cakes

  1. Izzy says:

    Those look so delicious! And I was surprised at how easy to make as well!

  2. Laura says:

    These look lovely! I wonder if you can supplement the currants for another fruit, say fresh cherries? Or would it be too liquidy?

    Lovely to have you back!

    • Thanks Laura – you can actually fill them with pretty much anything but if using a fruit that is likely to ooze liquid I would shape them into half moon type shapes, rather than the eccles cake shapes which seals the pastry together better and will keep the filling in! xx

  3. Leanne B says:

    They look yummy and the recipe seems so easy. I don’t get to cook current based treats at home as my sweet tooth partner in crime mother doesn’t like Currents/Raisins. However I think Ill have to bake these alongside something else so she gets a treat and I get these!!! really like the Blog Ruth will be coming back more often. xxx

  4. VERY clever idea on filling the Eccles Cakes – they look so flaky and delicious – must make them soon – thanks for the recipe!

  5. dirtgirl says:

    What a great idea using the cutter as a support frame! I’ve always just gathered them up like a money bag and hoped for the best, but your method certainly makes it a lot easier. I have lived overseas for 40+ yrs, but still love having an Eccles!

  6. Sarah Lucas says:

    Nice! Try adding a small piece of Stilton , or serving with potted Stilton. Lovely.

  7. I haven’t had these for years and they are so easy.

  8. Paula says:

    These look and sound delicious, thanks for the recipe and step-by-step photos. I’m thinking this may also work well with an apple filling.

  9. I’ve never tried Eccles cakes before although there is a factory near by to me and you can always smell the deliciousness. These look amazing. I’ll be sure to give them a go real soon.

    Love Darling Cupcake x x

  10. These look so simple to bake. I’ll have to give them a try some time.

  11. Jenny Herdman says:

    Made these to take to work. Sadly there was disappointment….I ate 3 ,one after another as soon as they came out of the oven so not enough to go round!Delicious.

  12. Pingback: Impressions – St John, London, UK | FoodCrafters

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