The Great British Eccles Cake

Recipe by Noo8820
READY IN: 2hrs 15mins
YIELD: 12 cakes




  • Sift the flour and salt together in a large bowl.
  • Dice 1/2 of the chilled butter; rub it into the flour using your hands.
  • Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough.
  • Cover with cling film and chill for 30 minutes.
  • On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm.
  • Cut 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.
  • Cover and chill for 15 minutes.
  • Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling.
  • Repeat two more times without the butter; chill for 30 minutes.
  • Preheat oven to 240°C /465°F/ gas mark 8.
  • Line a sheet with parchment paper.
  • Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg.
  • Roll out the pastry until 1/4" thick.
  • Cut out 12 x 7cm discs.
  • Spoon the filling into the centre of each disc.
  • Brush the edges with water, then pull the edges into the centre and pinch them together to seal.
  • Turn cakes over; place on the baking tray.
  • Push cakes down lightly to slightly flatten them.
  • With a sharp knife make three short incisions in the top of each cake.
  • Brush tops with a little milk; sprinkle liberally with granulated sugar.
  • Bake for 10 to 12 minutes or until edges turn golden brown.