Mary Berry Eccles Cakes Recipe – A Classic Lancashire Bake
Bake the perfect Mary Berry Eccles Cake – traditional Lancashire cakes with flaky pastry, spiced currants, and a dusting of sugar.
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Cooking tools:
- Sifter
- Cookie cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Kitchen scale
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Baking sheet
- Spoon
- Measuring spoon
- Plastic wrap
- Aluminum foil
Ingredients
- 225 g (8 oz) plain flour
- 175 g (6 oz) butter
- A squeeze of lemon juice
- 8 tbsp cold water
- 50 g (2 oz) softened butter
- 50 g (2 oz) light muscovado sugar
- ½ tsp (½ level tsp) ground mixed spice
- 50 g (2 oz) chopped candied peel
- 100 g (4 oz) currants
- 1 large egg white (beaten)
- Caster sugar for sprinkling
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