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Carrot and Walnut Eccles Cakes

Three lovely fresh tasting teas have recently been added to PG Tips range. They've teamed up with top chef Tristan Welch who has come up with some lovely recipes to compliment their new range of teas.

Carrot and Walnut Eccles Cakes

The leaves are pressed at different stages during fermentation in order to capture and preserve the genuine and refined taste of fresh tea in each new blend:

The Fresh One: Pressed within hours of picking to give a uniquely clean, smooth, golden and fresh-tasting tea. A refreshing pick-me up.

The Delicate One: A delicate tasting blend that combines lightly pressed leaves and decaffeinated tea. A gentle, mellow cup for those moments of relaxation.

The Strong One: A full flavour blend with extra-pressed leaves and a rich, rounded character. For those times when you need a kick start.

PG Tips new range of teas are available in any good supermarket. I loved both the Fresh and the Delicate teas. I'm sure the Strong one is equally as nice to most people, I'm just not a lover of strong tea.

Thank you to PG Tips and Jen for sending me some to try.


Carrot and Walnut Eccles Cakes

I'd never had carrot and walnut Eccles cakes until this but I can tell you they are good!


100g grated carrots
85g dark soft brown sugar
1 large egg
50ml rapeseed oil
80g whole meal self raising flour
1 teaspoon mixed spice 
Zest of 1 orange
100g sultanas soaked in water for 1hr 
80g walnuts crushed 
500g puff pastry 
½ teaspoon baking powder
A sprinkle of sugar and a dash of milk to finish 


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, cove 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 180c

Serve warm from the oven and with a nice cup of tea.
Created using The Recipes Generator

1 comment

  1. Ooh the eccles cakes look beautiful, never thought about varying the filling!


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