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Eccles Cakes


  • 500g/1lb 2oz ready-made puff pastry

  • 80g/3oz butter, chopped

  • For the filling

  • 50g/2oz unsalted butter

  • 150g/5½oz soft brown sugar

  • 250g/9oz currants

  • 50g/2oz mixed peel

  • ½ tsp grated nutmeg

  • For the Glaze

  • 3 tbsp milk

  • 3 tbsp caster sugar


  • 1.

    On a floured surface, roll the puff pastry to 1cm/½in thick, then place half the butter over half the pastry. Fold the pastry over and roll to the original size.

  • 2.

    Repeat with the remaining butter, fold over and roll once more. Cut out circles approximately 15cm/6in in diameter.

  • 3.

    Preheat the oven to 220C/425F/Gas 7.

  • 4.

    For the filling, melt the butter and sugar together, then add the currants, mixed peel and grated nutmeg. Mix well and leave to cool.

  • 5.

    Spoon a spoonful of the filling mixture in the centre of each circle. Brush the edges with milk, then gather together over the filling and press together to seal.

  • 6.

    Turn the cakes over, so the sealed ends are underneath, and using a rolling pin flatten to rounds approximately 1½cm/three-eighths in high.

  • 7.

    Place on a baking sheet, slash the top three times, then brush with milk and sprinkle over the sugar.

  • 8.

    Bake in the oven for 20-25 minutes until golden brown. They can be eaten hot or cold, but they are marvellous eaten with Lancashire cheese.

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