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Best Eccles Cakes in Toronto

Eccles Cakes

What the real thing tastes like

Real ingredients (via TheMealDB): 250g Butter, 350g Plain Flour, Juice of 1/2 Lemon, 25g Butter, 200g Currants, 50g Mixed Peel, 100g Muscovado Sugar, 1 tsp Cinnamon, 1 tsp Ginger, 1 tsp Allspice, Zest of 1 Lemon, 1 beaten Eggs…

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To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs. Pour in the lemon juice and 100ml iced water, and pulse to a dough. Tip in the rest of the butter and pulse a few times until the dough is heavily flecked with butter. It is important that you don’t overdo this as the flecks of butter are what makes the pastry flaky. On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm. Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2). Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using. To make the filling, melt the butter in a large saucepan. Take it off the heat and stir in all the other ingredients until completely mixed, then set aside. To make the

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