Eccles Cakes

Enjoy the sweet, spiced goodness of homemade Eccles Cakes! Buttery, crisp shortcrust pastry is filled with currants, soft brown sugar, and mixed spice, then baked to golden perfection. Topped with a sprinkle of caster sugar, these little treats are the perfect combination of flaky, fruity, and warmly spiced, making them ideal for any time of day!

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 10-12
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

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

Method

Preheat oven to 200c (180c fan-forced).
Mix together the currants, butter, brown sugar and mixed spice.
Unroll the pastry and using a 10cm pastry cutter cut 10 rounds, re-roll the trim to make another 3 rounds.
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.
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.
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.