Recipe By Anonymous
Rating
Published Apr 1st
Shortcrust Pastry Eccles Cakes
Prep 20m Cook 15m Additional - Ready In 35m
Servings 12 servings Calories 279.7

Little individual pastries bursting with currants and spice. Serve with tea or coffee.

Recipe Ingredients

  • 1 pound shortdough pastry
  • ⅓ cup white sugar
  • 2 tablespoons butter
  • ¾ cup currants
  • 1 ounce candied mixed citrus peel
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 egg white, beaten
  • ⅓ cup white sugar

Cooking Directions

  1. 1 In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
  4. 4 Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
  5. 5 Bake in preheated oven for 15 minutes, or until lightly browned around edges.

Nutrition Facts

  • Calories 279.7
  • Carbohydrate 41.5 g
  • Cholesterol 5.1 mg
  • Fat 11 g
  • Fiber 0.7 g
  • Protein 2.5 g
  • Saturated Fat 3.1 g
  • Sodium 199.2 mg
  • Sugar 24.6 g

Reviews

  1. I made 2 changes. I omitted the peel (I don't like it) and I made them smaller so it would make more. They turned out really well. Just like I remember them growing up. My husband loved them. I would definatly make them again.
  2. Use store bought puff pastry. I use water to brush the tops before sprinkling with sugar and make sure you seal them well on the underside. The sugar in the currant mixture will melt and caramalize and leak out. Traditionally they have 3 small cuts on the surface.
  3. This pastry is pretty tasty! I found that I had a lot of filling left over (perhaps I didn't put enough in them?) I was afraid the currants would be over powering but they weren't. I used puff pastry as I don't know what shortdough pastry is. I will definitely make this one again! They're - Read more ...
  4. I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white.
  5. I actually haven't tried this recipe yet I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to - Read more ...