Carrot and walnut eccles cakes
PG Tips have teamed up with top chef Tristan Welch to create some tea-inspired recipes. These are fresh-tasting and perfect for the amateur cook to recreate at home.
Ingredients
100g grated carrots
85g dark soft brown sugar
1 large egg
50ml rapeseed oil
80g wholemeal self raising
flour
1 teaspoon mixed spice
Zest of 1 orange
100g sultanas soaked in water
for 1 hour
80g walnuts crushed
500g puff pastry
½ teaspoon baking powder
A sprinkle of sugar and a dash
of milk to finish
Serves 8 - 10
Method
• 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, cover 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 180°c
• Serve warm from the oven and with a nice cup of The Fresh One
from PG tips