Name: Winnie Swarbrick’s Eccles Cakes
Cuisine: United Kingdom
Ingredients: 225 g / 8 oz currants; 350 g / 12 oz unsalted butter or margarine; 30 g / 1 oz butter; 225 g / 8 oz flour; 85 g / 3 oz caster sugar, plus more for sprinkling; freshly grated nutmeg

Preparation info

Difficulty
Easy

Appears in

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?’

Ingredients

For the Puff Pastry

225 g / 8 oz flour
350 g / 12

Method

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 pas

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Ingredients

For the Puff Pastry

Method

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