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Eccles Cakes Recipe

Recipe by: 106a802496d678ba

"Little individual pastries bursting with currants and spice. Serve with tea or coffee."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1In 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.
  • 2Preheat oven to 425 degrees F (220 degrees C).
  • 3On 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.
  • 4Make 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.
  • 5Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Ingredients
  • 12 servings
  • 280 cals
  • 1 pound shortdough pastry
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 3/4 cup currants
  • 1 ounce candied mixed citrus peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 egg white, beaten
  • 1/8 cup white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    280
    14%
  • Fat:
    11
    17%
  • Carbs:
    41.5
    13%
  • Protein:
    2.5
    5%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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