Eccles Cakes

AuthorBobCategory, DifficultyBeginner

Originating from the English town of Eccles dating back over three centuries. Mouthwateringly good!

Eccles Cakes

Yields15 Servings
Prep Time20 mins

 500 g Puff Pastry
 (Additional plain flour for dusting)
 250 g Sultanas
 30 g Natural Breadcrumbs
 2 tbsp Fruit Jam
 1 tsp Ground Cinnamon
 1 Egg
 1 tbsp Caster Sugar

1

Pre heat oven to 180ºC.

2

Lightly dust your work surface with flour & roll your pastry to a size 300mm by 500mm.

3

Mark the pastry with a knife, but do not cut the pastry, into 15 squares (5 x 3).

4

Whip the egg in a small bowl using a fork or small whisk. paint a line along all the cut marks.

5

In a separate bowl, mix the sultanas, breadcrumbs, cinnamon & fruit jam together.

6

Evenly place a spoonful of the mixture into the centre of each of your marked squares.

7

Taking a sharp knife, cut along the marked lines to separate the squares.

8

Take each square & wrap all 4 corners over to envelop the mixture. Turn each cake over & gently semi flatten, using the rolling pin.

9

Make 2 small incisions on the top of each cake & place on a non stick baking tray, leaving at least 1cm between each cake.

10

When all the cakes are finished, paint each cake with egg & sprinkle with the caster sugar.

11

Bake on the middle shelf of the oven for 15-20 minutes, or until golden brown.

12

Remove from oven & allow to cool on a wire tray.

Ingredients

 500 g Puff Pastry
 (Additional plain flour for dusting)
 250 g Sultanas
 30 g Natural Breadcrumbs
 2 tbsp Fruit Jam
 1 tsp Ground Cinnamon
 1 Egg
 1 tbsp Caster Sugar

Directions

1

Pre heat oven to 180ºC.

2

Lightly dust your work surface with flour & roll your pastry to a size 300mm by 500mm.

3

Mark the pastry with a knife, but do not cut the pastry, into 15 squares (5 x 3).

4

Whip the egg in a small bowl using a fork or small whisk. paint a line along all the cut marks.

5

In a separate bowl, mix the sultanas, breadcrumbs, cinnamon & fruit jam together.

6

Evenly place a spoonful of the mixture into the centre of each of your marked squares.

7

Taking a sharp knife, cut along the marked lines to separate the squares.

8

Take each square & wrap all 4 corners over to envelop the mixture. Turn each cake over & gently semi flatten, using the rolling pin.

9

Make 2 small incisions on the top of each cake & place on a non stick baking tray, leaving at least 1cm between each cake.

10

When all the cakes are finished, paint each cake with egg & sprinkle with the caster sugar.

11

Bake on the middle shelf of the oven for 15-20 minutes, or until golden brown.

12

Remove from oven & allow to cool on a wire tray.

Eccles Cakes

Leave a Reply

Your email address will not be published. Required fields are marked *