Eccles Cake

Not everyone loves the traditional mince pie so Arun is also sharing his favourite alternative, the Eccles bun!


  • 500 g puff pastry
  • 6 tblsp demerara sugar
  • 240 g mince meat
  • 1 beaten egg white


  1. Pre-heat the oven to 220°C (425°F/Gas 7).
  2. Roll out the pastry to the thickness of a Euro coin.
  3. Cut out 5 inch diameter disks, you should get around 8 from this recipe.
  4. Put one heaped tablespoon of mince meat in the centre of each disk.
  5. Wet the edges of the pastry with water and gather them all up and pinch them together at the top.
  6. Flip the cake over so the smooth bottom part is at the top.
  7. Craft it into a neat disk shape and make 3 slits across the top until you reach the fruit.
  8. Gently roll each cake with a rolling pin so the fruit is even more exposed.
  9. Brush with the egg white and sprinkle with some Demerara sugar.
  10. Pop into the pre-heated oven for 15-20 minutes until golden brown. Serve with brandy cream or brandy butter.


Arun's tips: When buying puff pastry all butter is best. Make smaller versions to serve with tea or as a petit fours! Gently roll each cake with a rolling pin so more fruit is exposed. Sprinkle demerara sugar on top for a better crunch.


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