17 December 2012,23:42 by
Sruthilaya Subiksha.D

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This rolled cake will let you taste the goodness of melted butter along with fruity flavors like currants, peel and spice. Brush the cake on top with egg white and sprinkle some caster sugar for it to look great and presentable.
Makes :
8 slices

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • 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.


  • 25 grams butter
  • 100 grams currants
  • 25 grams chopped mixed peel
  • 50 grams demerara sugar
  • 2.5 ml ground mixed spice
  • 212 grams  packet frozen puff pastry, thawed
  • 1 egg white
  • Castor sugar for sprinkling

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