Description
Eccles Cakes are classic British pastries filled with a mixture of currants, sugar, and spice, all encased in flaky puff pastry. These sweet treats are perfect for tea time or as a delightful dessert.
Ingredients
Pastry:
- 2 tablespoons unsalted butter
- 1 cup dried currants
- ¾ cup demerara sugar
- 2 tablespoons chopped candied mixed fruit peel
- ¾ teaspoon mixed spice
- ½ (17.5 ounce) package frozen puff pastry, thawed
- 1 large egg white, beaten
- ¼ cup white sugar for decoration
Instructions
- Preheat and Prepare: Preheat the oven to 425 degrees F (220 degrees C) and sprinkle a baking sheet with water.
- Melt Butter and Prepare Filling: Melt butter in a saucepan, then add currants, demerara sugar, fruit peel, and mixed spice. Stir until well coated, then remove from heat.
- Roll and Fill Pastry: Roll out the pastry and cut into circles. Divide the fruit mixture, seal the edges, and shape the cakes.
- Egg Wash and Sugar Topping: Brush each cake with egg white, sprinkle with white sugar, make cuts on top, and transfer to the baking sheet.
- Bake: Bake in the preheated oven until golden brown, about 15 minutes.
Notes
- You can serve these Eccles Cakes warm or at room temperature.
- Feel free to customize the filling with your favorite dried fruits or spices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
