Recently I looked though my bookshelves and made a discovery, a notebook that my Granny…
Eccles Cakes are one of my husband’s favourite treats but not something I have ever tried to make. They are not really cakes, more of a sweet pastry filled with currants. They are a Lancashire delicacy and originate from the town of Eccles, near Manchester.
I had some pastry in the freezer which I have been meaning to use for a long time so decided I would give these a go and see how difficult they are to make. I was pleased, they are actually really easy and the end result tasted lovely. They were not around for very long, my husband and son made them disappear in record time!
I have to admit that mine look a little bit more like mince pies than the tradition shaped Eccles cakes. There is meant to be a clever way of shaping the round once you have the filling in then bashing it into shape with a rolling pin. The problem I had was that the cutters I have were just too small. Once I got the filling into place there was not enough pastry to fold over. I ended up putting another round shape on top and squeezing the two together. It did not diminish the taste though.
Read more: Traditional recipes from North East England
Eccles Cakes Recipe
- 500g (1lb 2oz) Puff Pastry
- 1oz (25g) butter
- Pinch of Mixed Spice
- 55g (2oz) candied peel
- 110g (4oz) caster sugar
- 225g (8oz) currants
- Preheat the oven to 425F, 220C, Gas Mark 7.
- Grease a baking tray.
- Melt the butter in a pan and add the sugar.
- Mix in the currents, candied peel and mixed spice and stir so that the sugar is evenly coated on the mixture.
- Roll the pastry out thinly and cut into circles and place on baking tray.
- Add the filling to the centre of the circle. If you are clever you can wet the edge of the circle with water, draw the edges over the fruit and then seal by pinching. Squash down with a rolling pin. If not then add another circle on the top and pinch the edges together.
- Cut some slits in the top of the pastry and sprinkle with sugar.
- Bake for 15 minutes until lightly browned.
These are delicious hot from the oven as well as cold with a cup of tea.