English Eccles Cakes

Delight in the flaky, buttery goodness of traditional English Eccles Cakes, a beloved pastry hailing from the historic town of Eccles. These irresistible treats are made with a melt-in-your-mouth homemade puff pastry, encasing a sweet and spiced filling of juicy currants, brown sugar, cinnamon, and nutmeg. Each pastry is delicately folded, brushed with egg white for a golden finish, and sprinkled with sugar for a satisfying crunch. Perfect for a teatime indulgence or an on-the-go snack, Eccles Cakes are best served warm or at room temperature. This easy-to-follow recipe, ready in under an hour, will bring a slice of British baking heritage to your kitchen. Whether you're a fan of traditional desserts or exploring new classics, these Eccles Cakes are sure to impress.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 200 grams Unsalted butter (chilled and cubed)
• 6 tablespoons Cold water
• 150 grams Currants
• 50 grams Brown sugar
• 25 grams Unsalted butter (softened)
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 piece Egg white
• 2 tablespoons Granulated sugar (for sprinkling)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Rub the chilled, cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Step 2

Gradually add cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.

Step 3

Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 4

Meanwhile, prepare the filling. In a medium bowl, mix the currants, brown sugar, softened butter, ground cinnamon, and ground nutmeg until evenly combined.

Step 5

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 6

Lightly flour a clean surface and roll out the chilled dough to a thickness of about 3mm (1/8 inch). Using a round cutter (approximately 10cm in diameter), cut out 12 circles of dough.

Step 7

Place a heaping teaspoon of the filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching to seal. Turn the sealed edge down so the smooth side is on top.

Step 8

Gently flatten each cake with a rolling pin, being careful not to let the filling break through the dough.

Step 9

Place the prepared cakes on the lined baking sheet and make 2-3 small slashes on the top of each pastry with a sharp knife.

Step 10

Lightly brush each cake with the beaten egg white and sprinkle generously with granulated sugar.

Step 11

Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.

Step 12

Allow the Eccles cakes to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	825.7 grams (825.7g)

Amount per serving	% Daily Value*
Calories	3302

Total Fat 187.80g	241%
Saturated Fat 117.70g	589%
Polyunsaturated Fat 0.10g
Cholesterol 497mg	166%
Sodium 159mg	7%
Total Carbohydrate 383.90g	140%
Dietary Fiber 15.00g	54%
Total Sugars 168.10g
Protein 36.30g	73%

Vitamin D 141IU	705%
Calcium 290mg	22%
Iron 15mg	84%
Potassium 1617mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 4.3%

Carbs: 45.6%