Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25 g (1 oz) butter
- 100 g (4 oz) currants
- 25 g (1 oz) chopped mixed peel
- 50 g (2 oz) demerara sugar
- 2.5 ml (1/2 tsp) ground mixed spice
- 212 g (7 1/2 oz) packet frozen puff pastry, thawed
- 1 egg white
- caster sugar for sprinkling
Directions
Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly together.
On a lightly floured surface, roll out the pastry very thinly and cut out eight 12.5 cm (5 inch) circles using a saucer as a guide. Divide the fruit mixture between the circles, damp the edges of the pastry and draw them to the centre, sealing well together.
Turn the cakes over and roll gently into circles with a rolling pin. Brush with egg white and sprinkle with caster sugar. Make 3 diagonal cuts across the top of each.
Place on dampened baking sheets and bake at 220°C (425°F) mark 7 for about 15 minutes, until light golden brown. Eccles cakes are best eaten while still slightly warm.
Category:English Cake Recipes