Eccles ‘Cakes’

Make your Jubilee afternoon tea menus even easier with these alternative ‘Eccles Cakes’ created using Kara Doughballs. Simple prove, fill and bake for a much loved classic treat.

10 Mins



340g Kara Doughball

125g Icing Sugar

1 egg

For the Filling:

6 slices, Fletchers White Bread

30g Butter

200g Currants

100g Mixed Chopped Peel

100g Muscovado Sugar

1tsp, Cinnamon, Ginger, All Spice

Eccles Cakes | Wholesale Bakery Eccles Cakes | Wholesale Bakery
Eccles Cakes | Wholesale Bakery Eccles Cakes | Wholesale Bakery


To make the filling, place Fletchers White Bread into a blender and whizz into breadcrumbs, set aside. In a large, heated saucepan, begin to melt the butter. Once melted, take off the heat and pour in the remaining ingredients, stir until completely mixed and then set aside to cool. Once cool roll into individual even sized balls.

Take a proved Kara doughballs, for defrost instructions see our doughball guide. Roll the dough, the begin to cut out into even sized circles. Place the cooled filling balls into the centre of each circle and begin to fold the dough around the filling until completely covered. Place on a baking sheet and egg was the tops.

Place in a heated oven for 20 minutes or until golden brown. Leave on a rack to cool and drizzle over icing sugar glaze.

This recipe uses

Doughballs: 340g


Doughballs: 340g

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