- 500g puff pastry
- 100g butter
- 400g caster sugar
- 800g currants
- 200g chopped candied peel
- freshly grated nutmeg
- milk and granulated sugar for brushing.
eccles cakes
peter Jackson
5th December 2011
eccles cakes
Cream together butter and sugar. Fold in the currants, candied peel, add nutmeg to taste.
Roll o...
Ingredients
Method
Cream together butter and sugar. Fold in the currants, candied peel, add nutmeg to taste.
Roll out the puff pastry to 4mm thick. Cut out 7cm disc.
Spoon a tbsp of currant mix into the middle. Brush the edges with water.
Pull all the edges together, and pinch,
Turn over and press down onto the greased tray make 3 small insistions with a knife.
Brush with milk and sprinkle with the
granulated sugar.
Bake for 12-15 mins until golden brown
Remove and leave to cool
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
