Eccles Cakes

  • 150g Whitworths Zante Mini Currants
  • 75g Whitworths Little Jewel Cranberries
  • 40g unsalted butter, softened
  • 50g demerara sugar
  • Flour, for rolling pastry
  • 1 x block ready made puff pastry
  • 1 tbsp milk

Ready… Steady… Bake…

  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6 then lightly grease 2 baking sheets.
  • Melt the butter in a small pan, over a low heat then add 40g sugar and stir until the sugar dissolves.
  • Remove from the heat and stir in the currants and cranberries, then set aside to cool.
  • Roll out the pastry on a floured surface, into an oblong (approximately 45cm x 55cm) and 0.5cm thick, then cut out 18 circles using a 10cm plain round cutter.
  • Place a spoonful of the cooled fruit in the middle of the pastry circle then brush the edges with a little cold water.
  • Fold the edges into the centre and pinch together to enclose the filling then turn over and cut two small slits in the top of each.
  • Brush with milk, sprinkle with the remaining sugar then place onto the baking sheets.
  • Bake in the centre of your preheated oven for 15-20 minutes.
  • Transfer to a wire rack until cool then serve and enjoy!
Print recipe
Eccles Cakes
  • 20 mins
  • 15-20 mins
  • Makes 18