Prep 15 mins
Cook 20 mins
What a simple and beautiful recipe, I couldn't believe how good these were the first time I made them, a shop bought eccles cake just never quite will live up to expectation evermore! Even when I used to despise currants and sultanas oddly enough I still loved eccles cakes. These are so easy, you'll wonder why you never thought of it yourself. . . .
- Preheat the oven to 200C/425°F.
- Cut the pastry into rounds approx 4 inches in diameter.
- Cream the butter and sugar together, add the currants, lemon zest and spices.
- Add spoonfuls of the mixture to the centre of each pastry round.
- Gather the edges of each round to form a sealed ball, and with the smooth side uppermost, flatten onto a greased baking sheet.
- Cut 2 slits in the top of each cake with a sharp knife, brush with water (not milk or egg) and dust with caster sugar.
- Bake until golden brown for approx 20 minutes.
- Allow to cool for around 20 minutes before serving whilst still warm-ish or wait until completely cooled.
- To die for!