Eccles Cakes Recipe

Our eccles cakes recipe makes the most delicious little gems.

We may not be from eccles, but we know how to make a mean eccles cake.

The secret to this eccles cakes recipe is in the buttery pastry and the juicy fruit, we like them equally freshly baked with a cup of tea or served with a chunk of cheese.

 

Bake them on our ultimate baking stone for a great bake.

You may also like to bake our lardy cake recipe.

If baking is your thing why not come on one of our courses at our Cookery School in Chipping Sodbury.  We have courses specialising in pastry and English classic cakes.

Serves 10

Ingredients

  • 30g melted butter

  • 150g light soft brown sugar

  • 175g currants

  • Pinch of cinnamon

  • Zest of an orange

  • Puff pastry disks 6" in diameter

  • 1 egg

  • Caster sugar for sprinkling

Method

  1. Pre heat your oven to 180°C

  2. Line a baking tray with baking parchment, and liberally sprinkle with caster sugar, this will caramelise the bottom of the cakes in the oven.

  3. Start with the filling, put the sugar, currants, cinnamon and orange zest into a bowl and mix together, then melt the butter until bubbling and stir into the filling until well combined.

  4. Then cut your pastry disks, you can get ready rolled pastry from any supermarket, or make your own if you prefer!

  5. Find a small plate or saucer to use as a template to cut round, I have used 6" / 15cm diameter disks for this recipe and they make a substantial size cake but you could do smaller ones for afternoon tea if you preferred.

  6. Whisk the egg then using a pastry brush, brush round the edge of the pastry disks, and put a spoonful of the filling into the centre, then gather up the pastry into a purse shape squeezing together to seal, turn the Eccles cake upside down and put onto your baking tray, then flatten into a disk shape with the palm of your hand.

  7. Brush with more of the egg and liberally sprinkle with more caster sugar, then with a sharp knife, put 2 small cuts into the top, this stops them puffing up like footballs during cooking.

  8. Do the same for the rest of the batch, bake for about 15-20 minutes or until golden brown, leave to cool slightly as the middle will be molten hot.

  9. Serve as they are or with a dollop of clotted cream...

  10. *if you don't need to cook the whole batch they can be frozen once made for up to a month, then just take out what you need, defrost and bake as above.