Dale House Barn, Dalehead Farm, Dalehead, Slaidburn, Nr. Clitheroe, Lancashire, BB7 4TS.

01200 411095 Mobile 07714 092 089

Home made Eccles cakes

150g muscovado sugar

150g light brown sugar

600g currants

300g sultanas

5g ground cinnamon

5g mixed spice

300g grated Bramley apple (skin on)

2 each grated. Lemon zest

2 each grated orange zest

2 lapsang souchon tea bags (or earl grey)

100ml water 

Boil the water and infuse the tea bags for 10 minutes. Remove bags and then mix everything together. Leave to infuse for a few days in a lidded container. Give it a shake each day so that liquid infuses evenly through the fruit. Can be kept in the fridge for several weeks. 

Quick flaky pastry – makes about 12 Eccles 

225g plain flour

175g unsalted butter

Pinch of salt

Cold water (roughly 150ml) 

Place the butter in a freezer for an hour or so. Sieve the flour and the salt then grate the butter into it, covering with the flour as you go to keep the butter strands separated. Make a well in the middle and add the water, stirring with a spoon until it comes together. Finish off with your hand to form a soft dough. Add a little more water if necessary. Cover and chill for 30 mins. 

To make the Eccles 

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Roll out dough on a floured surface to 2-3mm thick and cut out 10cm discs.

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