1/1 Photo of Eccles Cakes
These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants.
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- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup lard
- 1/2 cup butter
- 1 egg
- 1 tablespoon lemon juice
- cold water
- 1PASTRY: Mix together flour and salt.
- 2Cut in lard and butter.
- 3In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
- 4Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
- 5Wrap and chill for several hours.
- 6FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
- 7Cream butter with sugar; stir in spices and currants.
- 8Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
- 9Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
- 10Turn over and flatten gently with a rolling pin to make round cakes.
- 11(Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
- 12Cut 2 slashes in top of each.
- 13Bake in 425 F.
- 14oven for 10 to 15 minutes or until golden brown.
- 15Makes about 20 pastries.
- 16Canadian Living Cookbook.
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Nutritional Facts for Eccles Cakes
Serving Size: 1 (873 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 192.1
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 5.8 g
- Cholesterol 38.7 mg
- Sodium 117.5 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 0.9 g
- Sugars 7.6 g
- Protein 2.6 g