Eccles Cakes Recipe

Name: Eccles Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces currants; 4 ounces sultanas; 2 ounces white sugar; 2 ounces brown sugar; 1 tablespoon butter; 1 tablespoon water; 1 tablespoon marmalade, chunky, heaped; 1 teaspoon mixed spice; 1 tablespoon golden syrup; 8 ounces puff pastry, ready made

Servings: persons

4 ounces currants
4 ounces sultanas
2 ounces white sugar
2 ounces brown sugar
1 tablespoon butter
1 tablespoon water
1 tablespoon marmalade, chunky, heaped
1 teaspoon mixed spice
1 tablespoon golden syrup
8 ounces puff pastry, ready made

1
Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
2
Gently bring to the boil, simmer for a minute, stirring constantly.
3
Set aside to cool.
4
Roll out the pastry; cut into squares about 4 inches square.
5
Place a heaped dessert spoon of the mixture in the middle.
6
Fold pastry over and gently flatten so that they are about half an inch thick.
7
Slash gently 2 or 3 times with a knife.
8
Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.

134

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces currants, 4 ounces sultanas, 2 ounces white sugar, 2 ounces brown sugar, and more.

Yes, Eccles Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eccles Cakes

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