Winnie Swarbrick’s Eccles Cakes

Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Winnie Swarbrick is disarmingly specific when it comes to details, so her recipes are re-created out of a good many ‘Oooh, I don’t know how much ... I’ve never measured it... Just when it feels right... No, I’ve never timed it... You just know when it’s right, don’t you?’


For the Puff Pastry

  • 225 g / 8 oz flour
  • 350 g / 12 oz unsalted butter or margarine


    First make the puff pastry in the usual way, but WITHOUT salt, making sure you fold and roll it at least three times. Put to rest in fridge for at least 1 hour.

    Make the filling: wash the currants, drain and pat them really dry. Put them in a bowl. Melt the butter and pour it over the currants. Add the sugar and grate nutmeg to taste over the currants. Mix well.

    Roll out the pastry to a thickness of about 1 cm /½ inch. Using a saucer as a guide, cut it into rounds. Put a tablespoon of the prepared currants in the centre of each round, and gather the edges in over the top. Press the edges to seal together and put them into the fridge to rest for 30 minutes.

    Preheat the oven to 220°C/425°F/gas 7. Brush the rested cakes with milk and make three little cuts in the top to allow the steam to escape. Sprinkle them with sugar and bake for 20 minutes.