Authentic Eccles Cakes Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1 cup dried currants
• 0.75 cup demerara sugar
• 2 tablespoons chopped candied mixed fruit peel
• 0.75 teaspoon mixed spice
• 0.5 (17.5 ounce) package frozen puff pastry, thawed
• 1 large egg white, beaten
• 0.25 cup white sugar for decoration

Instructions

1. Preheat your oven to 425°F (220°C). Lightly sprinkle a baking sheet with water to prevent sticking.
2. In a small saucepan, melt butter over medium heat. Stir in currants, demerara sugar, mixed fruit peel, and mixed spice. Cook until the sugar dissolves and the fruit is nicely coated, then remove from heat and let cool slightly.
3. On a lightly floured surface, roll out puff pastry to a 1/4-inch thickness. Use a saucer to cut out eight 5-inch circles. Distribute the fruit mixture evenly among the pastry circles. Dampen the edges of the pastry with water, then bring the edges up and over the filling, pinching to seal. Flip the filled cakes onto the floured surface and flatten gently, taking care not to tear the dough.
4. Brush the top of each cake with egg white, then sprinkle generously with granulated sugar. Make three shallow, parallel cuts across the top of each cake to allow steam to escape. Transfer the cakes to the prepared baking sheet.
5. Bake in the preheated oven until the cakes are a rich golden brown, approximately 15 minutes. Let cool slightly before serving.

Nutrition

• Calories: 268 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 104 mg
• Protein Content: 3 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g