Vegan Eccles Cakes
A quick and simple classic Northern treat!
Equipment
- 1 3" round cutter
- 1 Rolling Pin
Ingredients
- Rough puff pastry - see my recipe here
- 125 g Raisins - or currants, or a combination
- 25 g Candied Peel - finely chopped
- 25 g Sugar
- 1 tablespoon Butter - vegan
- ½ teaspoon nutmeg
- ½ teaspoon Allspice - or mixed spice
Topping
- 2 tbsp Water
- 1 tbsp Sugar
Instructions
- Make the rough puff pastry in the usual way, leaving to rest in the fridge for at least half an hour.
- Preheat Oven to 200c.
- Melt the sugar and butter in a saucepan over a low heat.
- Stir in the all the other ingredients and gently warm through until the sugar has dissolved.
- Leave to cool completely.
- Roll out the pastry to about 3mm thickness.
- Cut out 3" dia. circles.
- Place a teaspoon of filling into the centre of half of the circles.
- Moisten the edge of the circles and place an unfilled circle on top.
- Using your fingertips, gently seal the two circles together.
- Flip them over and roll gently with a rolling pin. If any pieces of fruit poke through, carefully use a small scrap of pastry to cover it up.
- Using a pastry brush, gently brush water or soy milk over the surface and sprinkle with a thick coating of white sugar. Cut 3 lines into each eccles cake and then bake for about 20 minutes or until golden brown.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Eccles Cakes
Amount per Serving
Calories
109
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
25
mg
1
%
Potassium
177
mg
5
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
60
IU
1
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.