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Eccles Cakes
Recipe by Lucy Wallrock
- Steps
- Ingredients
Steps
- Preheat oven to 225˚C.
- Sift flour into a large bowl. Coarsely grate butter into bowl with flour. Using a butter knife, cut butter through flour until mixture resembles coarse breadcrumbs. Alternatively, you can use your fingertips to gently bring the mixture together. Slowly add water, and bring together with your hands, to form a dough, adding more water if necessary.
- Cover with plastic wrap and refrigerate for 30 minutes to rest.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add apple, plum and orange juice to pan, and cook for about 5 minutes or until orange juice has evaporated and fruit has softened. Transfer mixture to a bowl and set aside to cool.
- Melt butter in pan over medium heat. Add sugar and stir to combine. Add sultanas, stir to combine, then remove from heat. Transfer mixture to bowl with fruit, and stir to combine. Refrigerate until cold.
- Lightly dust a work surface with flour. Roll dough out to 3mm-thick. Cut out circles from pastry using an 8cm round pastry cutter, then re-roll excess pastry and repeat process.
- Place 1 heaped teaspoon of mixture onto pastry rounds. Using a pastry brush, lightly brush edges with water, then gather the edges together to enclose filling to form a pouch.
- Turn cakes over so the seam is underneath, then using a rolling pin, gently roll to about 6cm-wide.
- Place cakes onto 2 trays lined with baking paper.
- Cook cakes for about 15-20 minutes or until golden brown.
