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Eccles cakes with Lancashire cheese Recipe

An English classic of eccles cakes filled with raisins and served with flaky Lancashire cheese.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour people
  • For the pastry
  • Plain flour : 250 g
  • Unsalted butter : 150 g
  • Water : 10 ml
  • Maldon salt : 1 pinch(es)
  • For the filling
  • Raisin(s) : 200 g
  • Unsalted butter : 50 g
  • Soft brown sugar : 50 g
  • Orange(s) : 1 whole
  • To serve
  • Lancashire Cheese : 100 g
Method
  • 1. FOR THE PASTRY AND FILLING

    Preheat the oven to 180'C.

    Cut the butter into very small pieces. Add into flour and make a crumble. Add the water and mix into a dough. Wrap in cling film and leave in the fridge to rest for about 15 minutes. Roll thinly and cut into 12 circles.

  • 2. FOR THE FILLING:

    Zest the orange and place in a bowl with the raisins, soft butter and brown sugar. Mix well.

    Fill the pastry circles with the filling, close and make three cuts to allow the steam to escape.

    Brush with melted butter and bake in the oven for 10 minutes or until golden brown.

    Serve warm with the Lancashire cheese.

Chef's tip

«Feel free to add other flavourings to the filling. Cinnamon or allspice will work very well.»

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