Traditional Eccles Cakes Recipe

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Traditional Eccles Cakes Recipe

This classic Eccles cakes recipe recreates the flaky pastry, sweet currant filling and crunchy demerara sugar topping of the original English tea-time treat.

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Traditional Eccles Cakes Recipe
Close-up of freshly baked Eccles cakes showing flaky golden pastry and dark currant filling, sprinkled with demerara sugar
Prep: 20 mins Cook: 20–25 mins Total: 45 mins Yield: 8 cakes Cuisine: British Category: Snack

Ingredients

  • 1 sheet puff pastry (or rough puff), thawed if frozen
  • 200g currants (or raisins)
  • 75g soft brown sugar
  • 50g unsalted butter, softened
  • Zest of 1 lemon (or orange)
  • 1 tsp mixed spice or ground cinnamon
  • 1 tbsp golden syrup or treacle (optional, for extra stickiness)
  • 1 egg, beaten (for egg wash) or plant milk for vegan option
  • 2 tbsp demerara sugar for sprinkling

Equipment

  • Rolling pin
  • Baking tray
  • Round cutter (about 8–10 cm) or a glass
  • Mixing bowl
  • Pastry brush
  • Baking paper

Method

  1. Prepare the filling: If your currants are very dry, briefly soak them in warm water (or warm tea) for 5 minutes then drain well. In a bowl, mix currants with the soft brown sugar, softened butter, lemon zest, mixed spice and golden syrup if using. Combine until sticky and well coated.
  2. Roll and cut the pastry: On a lightly floured surface, roll the pastry to approximately 3–4mm thick. Cut out rounds using your cutter. Re-roll scraps to make additional rounds.
  3. Assemble: Place a heaped teaspoon (or about 1–2 tbsp) of the currant filling in the centre of each round. Don’t overfill to avoid leaking.
  4. Seal: Fold the pastry over the filling and either crimp the edges, pleat the top or bring the top together and press to seal (traditional Eccles cakes are folded/enclosed). Ensure a small vent is left — or cut a small cross — to let steam escape.
  5. Finish: Brush each cake with beaten egg (or plant milk for vegan). Sprinkle with demerara sugar and make a small vent on top if you haven’t already.
  6. Chill and bake: Chill the shaped cakes briefly (10–15 minutes) to help them keep their shape. Bake in a preheated oven at 200°C / 400°F for 20–25 minutes, until golden and very flaky.
  7. Cool and serve: Transfer to a wire rack. Serve warm or at room temperature.
Nutrition estimate (per cake): ~210 kcal, 9g fat, 30g carbs, 2g protein. Values are approximate.
Pro tips: Use cold butter for rough puff or keep shop-bought pastry cold for flakier layers. Don’t overfill the rounds to prevent leaking. Make small vents to stop a soggy base and chill before baking to retain shape.

Variations & Substitutions

  • Vegan: swap butter for vegetable shortening or vegan butter and use plant milk for the wash.
  • Fruit: swap currants for mixed dried fruit (sultanas, chopped raisins, chopped glacé cherries).
  • Flavour: add orange zest or a splash of brandy for depth of flavour.

Serving Ideas

Best served warm with a pot of tea, clotted cream or crème fraîche. Reheat in an oven at 160°C / 320°F for 8–10 minutes to refresh crispiness.

FAQ

How long do Eccles cakes keep?
Store in an airtight container for 2–3 days at room temperature, or freeze for up to 1 month. Reheat from frozen at 160°C / 320°F for 12–15 minutes.

Can I use ready-made puff pastry?
Yes — ready-made puff is fine and saves time. Rough puff gives a slightly more rustic texture but both work well.

What’s the difference between Eccles cakes and mince pies?
Eccles cakes are a single-portion round pastry filled mainly with currants, sugar and spice. Mince pies use a different minced-fruit mixture (mincemeat) often containing suet, apples, and more spices — they are also associated with Christmas.

How do I avoid a runny filling?
Don’t over-soak dried fruit. Use the right sugar/butter ratio and include a little golden syrup or reduce excess liquid by draining well. Small vents help steam escape so the base stays crisp.

Want more classic bakes? Browse our collection at Recipes or read a background on Eccles cakes at BBC Food.