Traditional Eccles Cakes
Traditional Eccles cakes are hard to beat! These homemade pastries are incredibly flaky & have a rich, fruity filling. Best enjoyed with a cup of tea or a wedge of cheese.
Servings: 12 People
Equipment
- Box Grater
- Rolling Pin
- 13cm Circular Cutter Or A Small Plate
- Large Baking Tray
- Wire Cooling Rack
Ingredients
Rough Puff Pastry
- 250 g Plain Flour
- 250 g Unsalted Butter Half Frozen, Half Refrigerated
- 125 g Ice Cold Water
- 1/2 tsp Table Salt
Filling
- 175 g Currants
- 125 g Raisins
- 120 g Light Muscovado Sugar
- 60 g Unsalted Butter Melted
- 1 Lemon Zested
- 1 Orange Zested
- 2 tbsp Orange Juice
- 1 tbsp Brandy/Rum
- 1 tsp Vanilla Essence
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Allspice
- 1/4 tsp Ground Nutmeg
- Pinch Of Table Salt
To Finish
- 1 Egg White
- 1 tsp Cold Water
- 2 tbsp Demerara Sugar
Instructions
Rough Puff Pastry
- Cut the block of butter into two equal pieces. Refrigerated one half & freeze the other*.*The butter needs to completely frozen. This will take a least a couple of hours. I like to do this step the night before.
- Next, place the plain flour & salt into a large mixing bowl.
- Cut the refrigerated piece of butter in half lengthways then slice thinly. Add to the mixing bowl & stir so that each individual slice of butter is coated in flour.Add in enough water to form a rough dough (start with 100g then add in more if required), being careful not too overwork the dough. Transfer to a clean worksurface & knead until all of the flour has been incorporated. Flatten slightly then wrap tightly in cling film & leave in the fridge for at least 1 hour.
- Whilst the dough is chilling, using a box grater, grate the frozen butter into a container then put back in the freezer until needed.
- Next, on a lightly floured work surface, roll out the chilled dough into a large rectangle, measuring around 35cm x 20cm & 0.5cm thick.
- Dust off any excess flour then sprinkle half of the frozen butter onto the bottom 2 thirds of the dough.Fold the third with no butter on over the middle third then fold the remaining third over the top. Turn the dough 90 degrees clockwise then roll out into a rectangle (again measuring 35cm x 20cm x 0.5cm).Sprinkle the remaining frozen, grated butter over the bottom 2 thirds of dough & repeat the above folding process.
- Lightly press a finger into one of the dough's corners, to signify how the dough was positioned on the work surface before going in the fridge*.Wrap the dough tightly in clingfilm then leave in the fridge for 30 minutes.*Make sure to keep a note of which corner you left the indent in.
- After half an hour, unwrap the dough (save the clingfilm for when the dough goes back in the fridge) & place on the work surface with the indent at the same position as before.
- Turn the dough 90 degrees clockwise & repeat the rolling & folding process twice more (this time without adding butter). Remember to turn the dough 90 degrees clockwise before rolling out.Wrap the dough in clingfilm & refrigerate for a further 30 minutes. (Make sure to leave an indent in the same corner as before.)
- Repeat the rolling, folding & turning process twice more for the final two turns. Refrigerate for at least 2 hours or preferably overnight before using.
The Filling
- In a bowl, combine the currants, raisins, zests, spices, vanilla, salt, orange juice & brandy/rum. Give it a stir & leave to soak for at least an hour.
- Next, add in the sugar & melted butter then mix well. Leave to cool for 15 minutes before using.
Assembly & Cooking
- Preheat an oven to 200°c/180°c fan (390°f/355°f).
- Take the pastry out of the fridge & cut into two pieces. Leave one of the pieces in the fridge & roll the other one out into a rectangle that it is 3mm thick.
- Cut the pastry into circular pieces using a 13cm cutter (or use a small bowl & a knife). Spoon a tablespoon of filling into the centre of each pastry circle. Dampen the edges with a little water then fold the edges into the middle, over the fruit, pinching to seal.
- Turn each Eccles cake over and flatten slightly with your hand then place onto a lined baking tray.
- Take the other piece of pastry out of the fridge & repeat the above process. There will be enough filling for 12 cakes - roll out the pastry trimmings if necessary.
- Next, combine the egg white & water then brush over each Eccles cake. Use a sharp knife to cut a couple of small slits into the top of each cake then sprinkle over the demerara sugar.Bake in the preheated oven for 15-20 minutes or until a deep golden brown.
- Leave to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.
Notes
To cook in an Aga, bake in baking oven on the bottom set of runners.
Kept in an airtight container, the Eccles cakes will last for 2-3 days.
It is important that the pastry has been chilled for long enough before rolling. A couple of hours is fine but overnight is best.
The key to flaky pastry is keeping everything cold.
The water should be ice cold & the grated butter kept frozen. The night before you make the pastry, cut the block of butter in half widthways. Put one half in the freezer & the other in the fridge. The pastry will need between 100g - 125g of water to come together. I recommend starting with 100g then adding in the extra 25g if required. The filling contains alcohol, either brandy or rum. If you would prefer to make these without alcohol, substitute with extra orange juice. Give the dried fruit enough time to soak up the alcohol & orange juice - at least an hour.
The water should be ice cold & the grated butter kept frozen. The night before you make the pastry, cut the block of butter in half widthways. Put one half in the freezer & the other in the fridge. The pastry will need between 100g - 125g of water to come together. I recommend starting with 100g then adding in the extra 25g if required. The filling contains alcohol, either brandy or rum. If you would prefer to make these without alcohol, substitute with extra orange juice. Give the dried fruit enough time to soak up the alcohol & orange juice - at least an hour.