> Recipes > Berry

Eccles cake with cheddar cheese ice cream

Eccles cake with cheddar cheese ice cream

Eccles cake with cheddar cheese ice cream

  • Dessert
  • medium
  • 10
  • 1 hour 40 minutes, plus 90 minutes chilling time

PT1H40M

PT90M

Recipe featured on

Summertime iOS app

Why not try?

1
For the ice cream, preheat the oven to 180°C/gas mark 4. Spread the grated cheddar onto a baking tray lined with parchment paper. Bake until crispy, then leave to cool.
  • 100g of cheddar
2
While the cheddar cools, take the ice cream out of the freezer for 5 minutes. Fold the crispy cheese into the ice cream and place back in the freezer until ready to serve
  • 1000ml of vanilla ice cream
3
For the Eccles cake pastry, mix the flour, salt and butter together, being sure to leave rough lumps of butter through the mix. Add the water and mix until a dough forms. Shape into a neat rectangle, wrap in cling film and leave to rest for 30 minutes in the fridge
  • 250g of flour
  • 1 tsp salt
  • 250g of butter
  • ice cold water
4
While the dough rests, prepare the filling: combine the butter, sugar, spices and zest in a small saucepan over a medium heat and cook for 10 minutes
  • 150g of Demerara sugar
  • 2 oranges
  • 150g of butter
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
5
Add the currants, raisins and mixed peel and stir well. Cook for a further 5 minutes, remove from the heat and set aside to cool
  • 150g of currants
  • 150g of golden raisins
  • 100g of mixed peel
6
Remove the dough from the fridge and leave to stand for 5 minutes. Dust a work surface and rolling pin with a little flour, and roll out the dough to form a large rectangle 2cm thick. Fold the bottom third of the dough in, then fold the top third of the dough down so the edges of the folded dough meet. Then, fold this rectangle in half the opposite way - left to right - so that the edges touch
7
Refrigerate the pastry dough for another 30 minutes, roll out the pastry and then repeat the folding process twice - making sure to roll the rectangle in the opposite direction so the layers overlap
8
Roll out the pastry to 5mm, cover and leave to rest for 30 minutes. Once rested, use a 12cm pastry cutter to cut out the circles for the cakes. Store the cakes between parchment paper
9
To assemble, take the pastry discs out of the fridge, turn out onto a floured work surface and place a tsp of the filling in each centre. Fold in the pastry to the centre, ensuring the bottom is well sealed, then flip the cake over and press down with the palm of your hand. Place the Eccles cakes in the freezer on a tray, spaced apart, so that the cakes retain their shape until ready to use
10
To bake, preheat the oven to 200°C/gas mark 6. Place the Eccles cakes on a tray lined with parchment paper, brush with milk and sprinkle liberally with white sugar. Make 3 small parallel incisions in the top of the cake then place the tray in the oven for 12 minutes, or until they are golden brown
  • milk
  • sugar
11
Serve immediately with a large scoop of the cheddar cheese ice cream

Ingredients

Metric

Imperial

Eccles cake pastry

  • 250g of butter, room temperature
  • 250g of flour, plus more for dusting
  • 1 tsp salt
  • ice cold water
  • milk, to brush the pastry
  • sugar, for dusting

Eccles cake filling

Cheddar ice cream

Comments ()

Eccles cake with cheddar cheese ice cream

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...