Eccles cakes from Saltie: A Cookbook by Caroline Fidanza and Anna Dunn and Rebecca Collerton and Elizabeth Schula

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RosieB on April 21, 2017

    There are a lot of different recipes for Eccles cakes and I went with this one because the filling ingredients sounded good. I made a rough puff pastry rather than pâte brisée which gives a lovely flaky pastry. The filling is delicious but very buttery. I would reduce the amount of butter next time by half. I also pared down the spices. I had to pour a lot out before I could put onto the pastry.

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