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Eccles cakes
- Makes About
Ten
- Difficulty
Easy
Published 1978
These are crisp, crumbling, brown pies, reminiscent of mince pies, but fresher and simpler in their ingredients. Originally the Eccles cake was made with fresh blackcurrants and mint leaves.
Ingredients
225 g 8 oz
Method
Make the rough puff pastry and chill until you are ready to make the Eccles cakes.
Chop the peel finely and mix it with the other ingredients for the filling in a small pan, stirring it over a low heat until the butter has melted. Turn the mixture into a bowl and allow to cool.
Heat the oven to 200°C, 400°F, Gas Mark 6. Roll out the pastry fairly thinly and cut into 10-cm (4-in)
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