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Eccles cakes
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Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Eccles cakes: Sweet currant and spice filling in a flaky pastry shell. Perfect for afternoon tea.
Ingredients:
- 25g unsalted butter, softened
- 25g light brown sugar
- 25g mixed peel
- 75g currants
- 2.50 gm mixed spice
- 6 sheets butter puff pastry
- 41.20 gm milk
- 1 eggwhite, beaten
- 20.00 ml coloured sugar* or caster sugar
Instructions:
- Preheat the oven to 190°C. Line a baking tray with baking paper. In a bowl, mix butter, sugar, peel, currants, and spice until combined. Cut 10cm circles from the puff pastry. Spoon a heaped teaspoon of the filling in the center of each circle. Moisten the pastry edges with milk and seal tightly.
- Place the cakes on a baking tray with the joins underneath. Gently flatten them with a rolling pin so the currants are visible. Brush the tops with egg white and sprinkle with sugar. Refrigerate for 10 minutes before baking.
- Bake until golden brown, approximately 20 minutes.