Print Recipe

Eccles Cakes

Ingredients

  • Frozen flaky pastry
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3/4 cup currants
  • 2 tablespoons mixed candied peel, chopped
  • Pinch of nutmeg
  • Pinch of allspice
  • 1 beaten egg white
  • Sugar to sprinkle

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Instructions

  1. Heat oven to 425 degrees F.
  2. Stir sugar into melted butter.
  3. Add currants, peel, nutmeg and allspice.
  4. Roll out pastry very thinly and cut 6-inch rounds, using a saucer.
  5. Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.)
  6. Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through.
  7. Make 3 small cuts on top of each cake.
  8. Brush with egg white and sprinkle with sugar.
  9. Place on baking sheet and bake for 15 minutes or until golden.