Ingredients for Eccles Cakes
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup cold lard
- 1 cup unsalted butter (½ cup for pastry, ½ cup for filling)
- 2 large eggs (1 for pastry, 1 beaten for brushing)
- 1 tablespoon lemon juice
- ½ cup cold water (or as needed)
- 1 cup dried currants
- Brown Sugar
- ½ teaspoon ground nutmeg
- Allspice
- ½ cup granulated sugar + granulated sugar for sprinkling
- 1 teaspoon ground cinnamon
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How to Make Eccles Cakes
- **Make the Pastry:** In a large bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Cut in 1 cup cold lard and ½ cup cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a measuring cup, whisk together 1 large egg and 1 tablespoon lemon juice.
- Gradually add cold water to the egg mixture, whisking until you have ½ cup of liquid.
- Add the wet ingredients to the flour mixture, stirring with a fork until a soft, slightly sticky dough forms.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- **Prepare the Filling:** In a small bowl, cover 1 cup currants with boiling water. Let stand for 5 minutes, then drain well.
- In a medium bowl, cream together ½ cup (1 stick) unsalted butter and ½ cup granulated sugar until light and fluffy.
- Stir in 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and the drained currants.
- **Assemble the Cakes:** On a lightly floured surface, roll out the chilled pastry to about ⅛ inch thickness. Use a 3 ½ inch round cookie cutter or a knife to cut out circles.
- Place a spoonful of the currant filling in the center of each pastry circle.
- Bring the edges of the pastry up and pinch them together firmly to seal.
- Turn the cakes over and gently flatten them with a rolling pin to create round shapes.
- Place the Eccles Cakes on an ungreased baking sheet.
- Brush the tops with beaten egg and sprinkle with granulated sugar.
- Cut two slashes in the top of each cake.
- **Bake:** Bake in a preheated oven at 425°F (220°C) for 10-15 minutes, or until golden brown.
- Makes approximately 20 pastries.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
29g
Carbs
6g
