Eccles Cakes

Makes 6

These traditional small Lancashire Eccles cakes are similar to a turnover, filled with currants and made from our delicious puff pastry.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 4 tbsp cold water
  • 75g butter, chilled
  • flour, for dusting
  • CURRANT FILLING
  • 1 tbsp candied peel
  • 100g currants
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp orange rind
  • 25g butter, melted
  • ECCLES CAKE TOPPING
  • 1 egg white
  • 1 tbsp granulated sugar
  • oil, for tray

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 10 minutes.

Step 2

  1. Dust the work surface and dough with flour.
  2. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  3. Divide the butter into three pieces and return two of them to the fridge.
  4. Cut the first third of butter into 3mm/⅛” thick slices.
  5. Lay the butter in lines, just touching each other, over the middle of the dough.
  6. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 3

  1. Once again, dust the work surface and pastry with flour.
  2. Roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the second third of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 4

  1. For the last time, dust the work surface and pastry with flour.
  2. Once again roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the last piece of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for at least 10 minutes.

 Currant Filling

  1. Finely dice the candied peel and put it into a mixing bowl.
  2. Add the currants, brown sugar, cinnamon and nutmeg.
  3. Finely grate the orange rind into the bowl.
  4. Melt the butter, add it to the bowl and stir to combine.

 Eccles Cakes Filling and Topping

  1. Remove the pastry from the fridge and allow it to come back to room temperature.
  2. Pre-heat the oven.
  3. Rub some oil around the inside of a large baking tray or insert a baking liner.
  4. Dust the work surface and pastry with flour.
  5. Roll the pastry into a 30 x 45cm/12 x 18" rectangle.
  6. Cut the dough into six 15cm/6” squares.
  7. Brush egg white around the edges of each square.
  8. Divide the prepared currant mixture into equal mounds in the middle of each pastry square.
  9. Pull the pastry up around each mound of currants and pinching it together to seal in the currants.
  10. Turn the currant parcels over so the seam is underneath.
  11. Lightly flatten the tops with the palm of your hand, keeping a round cake shape.
  12. Brush egg white all over the pastry and sprinkle granulated sugar over the top.
  13. Transfer the cakes to the prepared baking tray.
  14. Carefully make 2 or 3 cuts in the top of each cake for steam to escape.
  15. Chill the Eccles cakes for 10 minutes.
  16. Bake for 18-22 minutes until crisp and golden.

Equipment

large baking tray and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7          

Cooking time

18-22 minutes

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Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 4 tbsp cold water
  • 75g butter, chilled
  • flour, for dusting
  • CURRANT FILLING
  • 1 tbsp candied peel
  • 100g currants
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp orange rind
  • 25g butter, melted
  • ECCLES CAKE TOPPING
  • 1 egg white
  • 1 tbsp granulated sugar
  • oil, for tray

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