Eccles Cakes

Serves: 12 Eccles cakes

Time: 40 minutes

Nutritional Information

(per cake)

180 cals, 2g protein, 18g carbs, 10g fat

Allergans:

gluten

---

Sweet, sticky and served straight from the oven, these Eccles cakes are simply perfect. The summer version of mince pies!

Hats off to my mother-in-law for this recipe!

Ingredients

1 sheet Puff Pastry

50g Butter

100g Currants

25g Soft Brown Sugar

Method

1. Preheat the oven to 230C.

2. Melt the butter in saucepan, mix in the currants and sugar. Allow to cool completely.

3. Use a round cookie cutter to punch out pastry rounds. Remember to squash all the excess pastry into a ball and re-roll to 5mm thick- don't waste any!

4. Put a teaspoonful of filling in the middle of each pastry round.

5. Dip your fingertip in some water and trace around the edge of the pastry, pull together the edges into the middle to enclose the filling.

6. Turn over so the join is bottom down and use your fingers to squash the eccles cake flat.

7. Cut the tops to show the filling and brush with milk. Sprinkle with demerera sugar.

8. Bake for about 20 minutes, or until golden brown.

---

Good to know:

• I used a 10cm round cutter to make 12 Eccles cakes, use a smaller one for bitesize party treats!

• The water allows your pastry edges to stick together.

• Freeze these before baking and pop them in the oven as required!