Eccles Cakes

Eccles cakes are a classic English pastry that originated in the town of Eccles, near Manchester. They are made with a flaky, buttery pastry filled with a sweet mixture of currants, sugar, and spices. It is probably easier to buy a roll of puff pastry although making it yourself is always on the cards.

Here’s a recipe to make Eccles cakes for 6 people.

Preparation time: 30 minutes; Cooking time: 20 minutes max. Total time: up to 1 hour.

Ingredients:

• 250g puff pastry
• 100g  currants
• 75g unsalted butter, softened
• 50g light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 egg, beaten
• Demerara sugar, for sprinkling

Preparation:

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a bowl, mix together the currants, softened butter, light brown sugar, ground cinnamon, and ground nutmeg.
3. On a floured surface, roll out the puff pastry into a rectangle that is approximately 3mm thick.
4. Cut the pastry into 6 equal rectangles.
5. Place a spoonful of the currant mixture onto the center of each rectangle.
6. Brush the edges of the pastry with beaten egg.
7. Bring the edges of the pastry together and press to seal the filling inside.
8. Turn the cakes over so that the seal is on the bottom and gently flatten them with your palm.
9. Use a sharp knife to make 3 shallow slits on the top of each cake.
10. Brush the top of each cake with beaten egg and sprinkle with Demerara sugar.
11. Transfer the cakes to a baking sheet lined with parchment paper.
12. Bake for 15-20 minutes, or until the pastry is golden brown.
13. Remove from the oven and allow the cakes to cool on a wire rack.
14. Serve warm or at room temperature.

Eccles cakes are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.