Eccles Cakes


Serves: 10 or 12

Notes : Great for afternoon tea, morning tea, after school treats, picnic treats or whenever it takes your fancy!



  • 445g Sour Cream Shortcrust Pastry, thawed
  • 100g currants
  • 50g unsalted butter (softened)
  • 50g soft brown sugar
  • ½ teaspoon mixed spice
  • 1 egg white
  • Caster sugar


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Preheat oven to 200c (180c fan-forced).

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Mix together the currants, butter, brown sugar and mixed spice

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Unroll the pastry and using a 10cm pastry cutter cut 10 rounds, re-roll the trim to make another 3 rounds.

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Have a small bowl of water handy. Put a teaspoon of the filling in the centre of each pastry round and damp the border lightly using your finger.

Pull the pastry together over the filling and squeeze together.

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Turn over the ball of dough and lightly roll each one until the fruit just starts to show through the pastry. Using a sharp knife score the top of each one with three slashes.

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Place on a baking tray lined with baking paper, brush with egg white and sprinkle with caster sugar. Bake in preheated oven at 200°C for 20 minutes or until golden.

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