Eccles cakes recipe
Perfect served warm straight from the oven with a great cup of tea.
Ingredients
- 100 g Grated carrot
- 85 g Dark soft brown sugar
- 1 Large egg
- 50 ml Rapeseed oil
- 80 g Wholemeal self raising flour
- 1 tsp Mixed spice
- 1 Zest of orange
- 100 g Pre-soaked sultanas (1hour in water)
- 80 g Walnuts crushed
- 500 g Puff pastry
- 0.5 tsp Baking powder
- 1 tbsp Caster sugar
- 2 ml Milk
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Using an electric whisk, beat the sugar, egg and oil together until light and airy.
- Fold in the four, spices and baking powder, followed by the zest, carrot, sultanas and walnuts, cover the mix and keep chilled until required.
- Roll out the puff pastry on a floured surface until the pastry is between 3-5mm thick,cut out 10-14cm in diameter circles-you should get approximately eight to ten circles.
- Place a dessert spoon of the mixture in the centre of each circle of each puff pastry.
- Brush a little water on the edges of the pastry and then fold them in to from a pattie shaped parcel.
- Turn them over and brush with milk and sprinkle with the sugar, place on a baking tray, making 3 cuts on the top with a knife and bake for 30 min at 180ºC.
- Serve warm from the oven.
More recipes from Tristan Welch
Recipe courtesy of PG Tips The New Ones