Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
33
High
Nutrition per serving
Calories385.8 kcal (19%)
Total Fat20.6 g (29%)
Carbs45.2 g (17%)
Sugars10.5 g (12%)
Protein5.4 g (11%)
Sodium92.6 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Eccles Cakes
15gbutter
softened
25gcurrants
25gmixed peel
chopped
10mlsoft brown sugar
1.25mlmixed spice
flaky pastry
100gflour
milk
for brushing
caster sugar
For the Pastry
Instructions
Step 1
1. Mix softened butter with currants, peel, sugar and spice. Mix well.
Step 2
2. Roll out pastry on a floured work surface.
Step 3
3. Cut into 8 rounds with an 8.5 cm (34 inch) biscuit cutter.
Step 4
4. Put a heaped teaspoon of fruit mixture on to centre of each one.
Step 5
5. Moisten edges of pastry with water.
Step 6
6. With fingertips, draw up edges of each round so that they meet in the centre, completely enclosing filling.
Step 7
7. Press well together to seal. Turn each cake over.
Step 8
8. Roll out until fruit just shows through.
Step 9
9. Make 3 slits in top of each with a sharp knife.
Step 10
10. Brush with milk. Sprinkle thickly with caster sugar.
Step 11
11. Bake at 230°C (450°F) Mark 8 for 15 minutes.
Step 12
12. Cool on a wire cooling rack.
For the Pastry
Step 13
Mix the sieved flour and salt in a bowl. (add sugar if using)
Step 14
Weigh out the butter and divide into 4 amounts.
Step 15
Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
Step 16
Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
Step 17
Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
Step 18
Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
Step 19
Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
Step 20
Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
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