Recipe by Olha
These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants.
Top Review by luvcook'n
These are just the best homemade eccles cakes I have ever eaten!!!! The pastry is perfect and the filling is spot on. The only thing I did was add a wee bit of fresh lemon zest. I got 20 small ones and 2 large ones from this recipe. I was fortunate to have given to me a package of organic currants. They were lovely and soft...not like the bullets we get in the supermarket. Thank you, Olga for sharing this recipe that I know I will be making again.
- 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
- 1 cup dried currant
- 2 tablespoons soft butter
- 1⁄4 cup brown sugar
- 1 pinch nutmeg
- 1 pinch allspice
- 1 egg, lightly beaten
- granulated sugar
Directions See How It's Made
- PASTRY: Mix together flour and salt.
- Cut in lard and butter.
- In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
- Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
- Wrap and chill for several hours.
- FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
- Cream butter with sugar; stir in spices and currants.
- Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
- Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
- Turn over and flatten gently with a rolling pin to make round cakes.
- (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
- Cut 2 slashes in top of each.
- Bake in 425 F.
- oven for 10 to 15 minutes or until golden brown.
- Makes about 20 pastries.
- Canadian Living Cookbook.