What is an Eccles Cake? Eccles cakes are small, round pies, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.

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Ingredients

For the pastry:

• 450g strong white flour
• 250g cold butter, grated
• 200ml ice cold water
• pinch of salt

For the filling:

• 200g currants
• 75g butter
• 50g caster sugar
• 50g brown sugar
• 1tsp Christmas Punch Flavour Shot

For the topping:

• 2 egg whites
• 50g caster sugar

Method

Pre heat the oven to 200°C.

1. Heat the butter in a pan untill melted.
2. Add the currants, sugars and Christmas Punch Flavour Shot, then cook for 2 minutes. Allow to cool and chill.
3. Mix together the flour, grated butter, iced water and pinch of salt for the pastry until you have a dough.
4. Roll out onto a floured surface to a large rectangle 2mm thick.
5. Cut out 10 cm circles from the pastry and brush with egg white.
6. Fill each circle with the currant mixture, then seal, flip over and pop onto a baking sheet.
7. Brush with egg white, snip two slits in the top of the pastry with scissors to allow air to escape.
8. Sprinkle over caster sugar.
9. Bake for 15 minutes until golden.

Enjoy your Eccles cakes!