Eccles cakes are named after the English town of Eccles. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, which he sold from his shop at the corner of Vicarage Road and St Mary’s Road (now known as Church Street) in the town centre, in 1793. This is courtesy of Wikipedia.
Ingredients- Makes approximately 30 mini or 10 large Eccles cakes
Puff Pastry, Just buy 1 packet it will be loads and then you can freeze the leftovers
50g Unsalted butter
110g Brown sugar
50g Mixed peel
20g Mix spice
3 Egg yolks for wash
- 1.Using 2 different sized circled cutters cut out the puff pastry. You need 2 discs per Eccles cakes and the top should be the bigger size to fit over the filling.
- 2. Refrigerate until ready to use.
- 3. Melt butter in the microwave and mix with the currants, mixed peel, nutmeg and mix spice.
- 4. Egg wash the small discs and put the mix directly in the centre and leave a gap around the end to press the larger disc on.
- 5. Lay the larger disc over the top and press around the edges to seal.
- 6. Egg wash the top and score the middle three times, then sprinkle with sugar.
- 7. Put in an oven at 200°c, the cooking times will vary depending on the size of the Eccles cake you are making. You will know when it’s ready as they will be golden brown and the pastry will be cooked. Serve immediately for best result.