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This recipie originally comes from the best cookbook in the world, Leith's Cookery Bible.
Makes about 30 mini Eccles cakes
- 225g rough puff pastry
- 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
- Preheat the oven to 220C, 425F, Gas mark 7
- Melt the butter in a saucepan and add all the other ingredients. Cool.
- Roll out the pastry to about 4-5mm. Cut out 6cm rounds.
- Add a half teaspoon of filling to the middle of your rounds.
- 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.
- Whip the egg white until stiff. Brush the egg white over the top of the eccles cakes.
- Sprinkle with sugar.
- Cut two or three small slits in the top of each cake.
- Bake for 20 minutes or until golden brown. Allow to cool.