British · dessert

Eccles Cakes

Name: Eccles Cakes
Yield: 4 servings
Cuisine: British
Ingredients: 250g Butter; 350g Plain Flour; Juice of 1/2 Lemon; 25g Butter; 200g Currants; 50g Mixed Peel; 100g Muscovado Sugar; 1 tsp Cinnamon; 1 tsp Ginger; 1 tsp Allspice; Zest of 1 Lemon; 1 beaten Eggs; spinkling Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter250 g
Plain Flour350 g
Lemonjuice½
Butter25 g
Currants200 g
Mixed Peel50 g
Muscovado Sugar100 g
Cinnamon1 tsp
Ginger1 tsp
Allspice1 tsp
Lemonzest1
Eggs1
Sugar

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs. Pour in the lemon juice and 100ml iced water, and pulse to a dough. Tip in the rest of the butter and pulse a few times until the dough is heavily flecked with butter. It is important that you don’t overdo this as the flecks of butter are what makes the pastry flaky.
2
On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm. Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2). Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
3
To make the filling, melt the butter in a large saucepan. Take it off the heat and stir in all the other ingredients until completely mixed, then set aside.

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