Total Time
50mins
Prep 30 mins
Cook 20 mins

These are like Eccles Cakes but the usual currants are replaced with sultanas! Very more-ish and a great favourite with the family and friends

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
  2. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
  3. Allow to cool to room temperature.
  4. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
  5. Place a rounded desert spoon of the cool filling onto centre of each pastry disc
  6. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
  7. Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
  8. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
  9. Brush with milk and sprinkle with a little extra Demerara sugar
  10. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
  11. Place on a wire rack and allow to cool.