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Eccles cakes

Eccles cakes Recipe

  • 250g block cold butter
  • 350g plain flour
  • juice lemon
  • 25g butter
  • 200g currants
  • 50g mixed chopped peel
  • 100g light muscovado sugar
  • 1 tsp each of cinnamon , ginger and ground allspice
  • zest of 1 lemon and 1 orange, plus a few tbsp of orange juice
  • 1 egg white , lightly beaten
  • lightly crushed La Perruche sugar cubes (available at Waitrose, delis or online) or 3 tbsp preserving sugar
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