× STEP 8 OF 20
Ingredients (13)
  • Butter250g Butter
  • Plain Flour350g Plain Flour
  • LemonJuice of 1/2 Lemon
  • Butter25g Butter
  • Currants200g Currants
  • Mixed Peel50g Mixed Peel
  • Muscovado Sugar100g Muscovado Sugar
  • Cinnamon1 tsp Cinnamon
  • Ginger1 tsp Ginger
  • Allspice1 tsp Allspice
  • LemonZest of 1 Lemon
  • Eggs1 beaten Eggs
  • Sugarspinkling Sugar

Eccles Cakes

Eccles Cakes

Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.

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