Eccles Cakes

    Eccles Cakes


    1 person made this

    My grandma used to call these 'pressed fly cakes' from the appearance of the currants. A specialty from Manchester, England!

    Serves: 12 

    • 450g frozen shortcrust pastry (or use homemade pastry recipe)
    • 60g caster sugar
    • 30g butter
    • 125g currants
    • 30g chopped mixed peel
    • half teaspoon each of nutmeg and allspice
    • 1 egg white, beaten
    • 2 tablespoons of caster sugar for sprinkling

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
    2. Add the currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
    3. Preheat oven to 220 degrees C .
    4. On a lightly floured surface, roll out pastry to about 3mm thick. Cut into 10cm rounds.
    5. Place a small spoonful of filling in the centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
    6. Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
    7. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

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