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Family Recipes

How To Make Carrot and Walnut Eccles Cakes

Carrot and Walnut Eccles Cakes


100g grated carrots

85g dark soft brown sugar

1 large egg

50ml rapeseed oil

80g whole meal self raising flour

1 teaspoon mixed spice

Zest of 1 orange

100g sultanas soaked in water for 1hr

80g walnuts crushed

500g puff pastry

½ tea spoon baking powder

A sprinkle of sugar and a dash of milk to finish


* Using an electric whisk beat the sugar, eggs and oil together until light and airy

* Fold in the flour, spices and baking powder, followed by the zest, carrot, sultanas and walnuts, cove the mix and keep chilled until required

* Roll out the puff pastry on a floured surface until the pastry is between 3-5mm thick, cut out 10-14cm in diameter circles – you should get approximately eight to ten circles

* Place a dessert spoon in the centre of each circle of each puff pastry

* Brush a little water on the edges of the pastry and then fold them in to form a Pattie shaped parcel.

* Turn them over and brush with milk and sprinkle with the sugar, place on a baking tray making 3 cuts on the top with a knife and bake for 30 min at 180c

* Serve warm from the oven and with a nice cup of The Fresh One from PG tips


About mumsarcade

Mother to three children Reviewer of products that make mums' lives easier or more fun


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