Best-ever traditional Eccles cakes
Forget the dry and overly sweet versions you may have had before, Nici Wickes' Eccles cake recipe creates delicate, crisp and buttery little cakes. Enjoy them with some crumbly cheese and black tea
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Pastry
- 120 grams high grade flour
- punch of salt
- 100 grams butter, chilled
- 50 millilitres iced water
- Filling
- 1/2 cup currants
- 1/2 cup other dried fruit – Nici used sultanas, figs and prunes
- 1 tablespoon brown sugar
- 1 teaspoon mixed spice
- 1/4 teaspoon ground ginger
- 2 tablespoons brandy or rum or orange juice (optional)
- 20 grams butter, chilled
- 1 egg, plus milk for egg wash
- 1-2 tbsp caster sugar
- aged cheddar cheese, to serve
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