Eccles Cakes for the Remoska

Made in our Remoska


  • 340g (12oz) puff pastry
  • 500g (1lb 2oz) currants
  • 75g (3oz) sugar
  • 75g (3oz) butter
  • ¼ tsp nutmeg


  1. Mix the currants, sugar, butter and nutmeg together in a bowl. Cut the pastry into approx. 30g (1oz) pieces and roll out into circles.
  2. Place 30g (1oz) of the currant mix into the middle of each circle and then gather in the edges of the pastry to make small parcels. Gently roll each parcel into a circle, brush with water and then dip in sugar.
  3. Lightly mark the top of each and then place in the Remoska, put on the lid, switch on and bake for 10 minutes or until golden brown.