Eccles cakes


For the filling

30g unsalted butter, melted
150g soft light brown sugar
175g currants
pinch ground cinnamon
pinch freshly grated nutmeg
½ orange, zest only

For the cakes

300g ready-rolled puff pastry
30ml cold water
plain flour, for dusting
30ml whole milk
25g caster sugar
good quality vanilla ice cream, to serve

Preparation method

  • Preheat the oven to 180C/Gas 4.
  • For the filling, in a large bowl, mix together the melted butter, soft light brown sugar, currants, ground cinnamon, fresh nutmeg and orange zest until well combined.
  • For the cakes, roll out the pastry onto a lightly floured work surface, using a rolling pin. Cut twelve 10cm discs from the pastry using a cookie cutter or an upturned bowl.
  • Place a teaspoonful of the filling mixture into the centre of each of the pastry discs. Brush the edge of each disc with a little cold water, then draw the edges together above the filling and press together with your fingertips to seal.
  • Using the palm of one hand, flatten the filled pastry parcels into discs.
  • Using a sharp knife, make a cross in the top of each of the cakes. Brush each of the cakes with a little milk, then sprinkle over the caster sugar.
  • Transfer the cakes to a baking tray and bake for 10-12 minutes, or until the pastry is golden-brown.
  • To serve, place two of the Eccles cakes, still warm, into the centre of each of six serving plates. Place a scoop of vanilla ice cream alongside each serving.
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