2 hrs 15 mins
There are few things more quintessentially British than an Eccles Cake. They are quite simply a great British institution. I absolutely adore them!! This recipe was created by the Michelin starred chef Marcus Waring, especially for the Great British Menu competition. The pastry takes a little time, but it really is worth taking the time and effort to achieve that perfect flaky buttery deliciousness. Of course if it really is too much trouble you can substitute store bought puff or rough puff pastry. Go on treat yourself to a taste of Great Britain with your cup of Earl Grey tea! Timings do not include chilling times!
My Private Note
Units: US | Metric
- 8 ounces plain flour
- 1 pinch salt
- 5 3/4 ounces chilled unsalted butter, divided
- 4 -5 tablespoons water
- 1 ounce soft unsalted butter
- 4 ounces caster sugar
- 7 ounces currants
- 2 ounces chopped candied peel
- freshly grated nutmeg
- 1Sift the flour and salt together in a large bowl.
- 2Dice 1/2 of the chilled butter; rub it into the flour using your hands.
- 3Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough.
- 4Cover with cling film and chill for 30 minutes.
- 5On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm.
- 6Cut the remaining chilled butter into thin slices; cover the middle third of the dough with 1/3 of the slices; fold the unbuttered thirds of dough over the buttered third; first one, then the other, making a square.
- 7Cover and chill for 15 minutes.
- 8Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling.
- 9Repeat two more times without the butter; chill for 30 minutes.
- 10Preheat oven to 240°C /465°F/ gas mark 8.
- 11Line a sheet with parchment paper.
- 12Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg.
- 13Roll out the pastry until 1/4" thick.
- 14Cut out 12 x 7cm discs.
- 15Spoon the filling into the centre of each disc.
- 16Brush the edges with water, then pull the edges into the centre and pinch them together to seal.
- 17Turn cakes over; place on the baking tray.
- 18Push cakes down lightly to slightly flatten them.
- 19With a sharp knife make three short incisions in the top of each cake.
- 20Brush tops with a little milk; sprinkle liberally with granulated sugar.
- 21Bake for 10 to 12 minutes or until edges turn golden brown.
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Nutritional Facts for The Great British Eccles Cake
Serving Size: 1 (844 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 281.7
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 8.2 g
- Cholesterol 34.2 mg
- Sodium 21.2 mg
- Total Carbohydrate 40.0 g
- Dietary Fiber 1.7 g
- Sugars 24.4 g
- Protein 2.7 g