Eccles Cakes

Ingredients

• 1 ounce of butter
• two ounces of brown sugar
• one ounce of mixed peel
• a little nutmeg
• four ounces of currants
• some flaky pastry

Method

1. 1

   Melt the butter in a saucepan, add the brown sugar, mixed peel, nutmeg, and currants.

2. 2

   Let the butter and sugar melt, but do not cook them.

3. 3

   Roll out some flaky pastry, thinly cut into rounds, put a little of the Eccles mixture in the centre of each round, wet the edges, press them together in the centre to form a ball.

4. 4

   Mark the top across several times with a knife, not to cut right through, sprinkle over with sugar and bake about 10 minutes in a quick oven.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 72. The excerpt below is the record exactly as published.

ECCLES CAKES. METHOD. Melt one ounce of butter in a saucepan, add two ounces of brown sugar, one ounce of mixed peel, shredded finely, a little nutmeg and four ounces of currants. Let the butter and sugar melt, but do not cook them. Roll out some flaky pastry

Cook this with the app: pantry check, scaling, and the assistant.