Jamesh008:Eccles cakes

From OpenWetWare
Jump to navigationJump to search


This recipie originally comes from the best cookbook in the world, Leith's Cookery Bible.

Makes about 30 mini Eccles cakes



  • 15g butter
  • 55g soft brown sugar
  • 110g currants
  • 30g chopped mixed peel
  • half a teaspoon of cinnamon
  • quater a teaspoon of grated nutmeg
  • quater a teaspoon of ginger


  • 1 egg white
  • caster sugar


  1. Preheat the oven to 220C, 425F, Gas mark 7
  2. Melt the butter in a saucepan and add all the other ingredients. Cool.
  3. Roll out the pastry to about 4-5mm. Cut out 6cm rounds.
  4. Add a half teaspoon of filling to the middle of your rounds.
  5. Fold two opposite ends of the round into the middle over the filling. Repeat this with the other two ends. Squeeze together to create a sealed parcel a bit like a small ball or filled dumpling. Place folded side down on a baking tray. Finish all your eccles cakes.
  6. Whip the egg white until stiff. Brush the egg white over the top of the eccles cakes.
  7. Sprinkle with sugar.
  8. Cut two or three small slits in the top of each cake.
  9. Bake for 20 minutes or until golden brown. Allow to cool.

Comments and scores