Traditional Eccles Cakes Recipe

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Traditional Eccles Cakes Recipe

A classic British pastry: flaky rounds filled with spiced currants. This eccles cakes recipe has been enjoyed since the 18th century and stands out for its simple currant filling and crisp puff pastry.

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Traditional Eccles Cakes Recipe
Traditional Eccles cakes recipe: golden flaky pastries filled with spiced currants, one halved to show filling
Prep: 30 mins (+ chilling) Cook: 18–22 mins Total: 1 hr Yield: 12 cakes Cuisine: British Category: Dessert

Ingredients

  • 375g puff or flaky pastry (store-bought or homemade)
  • 200g currants (or raisins)
  • 75g brown sugar
  • 30g unsalted butter, softened
  • 1 tsp mixed spice (or ground cinnamon)
  • 1 tsp fresh lemon zest
  • 25g fresh breadcrumbs
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp demerara sugar, for sprinkling

Equipment

  • Rolling pin
  • Round cutter (approx 9cm)
  • Baking tray lined with parchment
  • Pastry brush

Method

  1. Make the currant filling: In a bowl combine currants, brown sugar, softened butter, breadcrumbs, mixed spice and lemon zest. Mix until evenly coated. For deeper flavour, macerate for 30 minutes or up to overnight in the fridge.
  2. Roll and cut pastry: On a lightly floured surface roll pastry to 3–4mm thick. Use the cutter to stamp out 24 rounds (12 bases + 12 tops).
  3. Fill and seal: Spoon about 1 heaped tablespoon of filling onto each base round. Don’t overfill. Brush edges with a little beaten egg, top with another round of pastry, crimp or seal with a fork, snip or cut a few vents on top and brush with egg wash.
  4. Chill and bake: Chill the assembled cakes 10–15 minutes to help them hold shape. Preheat oven to 220°C/425°F (or 200°C fan). Bake on the middle shelf for 18–22 minutes until puffed and deep golden.
  5. Finish: As soon as they come out, sprinkle with demerara sugar. Cool slightly on a wire rack before serving.
Timing & temperature notes: A very hot oven gives the best rise; if using a fan oven reduce temperature by 20°C. For larger cakes increase bake time slightly and watch for soggy centres.

Nutrition (per cake – estimate)

Approx 210 kcal | Fat 10g | Carbs 28g | Protein 2g

Pro tips: Use cold butter for flakier pastry; fresh breadcrumbs help prevent soggy bottoms; avoid overfilling to stop leakage; use milk or cream for egg-wash alternatives; brush with a light sugar syrup for added shine.

Make-ahead & Storage

  • Freeze before baking: assemble on a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding a few minutes to cooking time.
  • Refrigerate: keep in an airtight container for up to 3 days. Reheat at 160°C/320°F for 8–10 minutes.

Serving Suggestions

Serve warm with a pot of tea, clotted cream, pouring custard or simple whipped cream. Pack in gift boxes for afternoon tea portions or as homemade gifts.

FAQ

How long do Eccles cakes keep? Up to 3 days in the fridge in an airtight container; best eaten within 48 hours for maximum flakiness.

Can I use raisins instead of currants? Yes—raisins or a mix work fine; currants are traditional for an authentic flavour.

Any gluten-free/dairy-free swaps? Use gluten-free pastry and dairy-free spread; adjust handling as GF pastry can be less elastic.

Are Eccles cakes the same as mince pies? No—eccles cakes are filled with a currant-based mix, while mince pies contain spiced mincemeat (often with suet or candied peel).

Troubleshooting: For leaking or underbaked centres, reduce filling moisture with extra breadcrumbs and ensure oven temperature is high enough; dock vents to release steam.

More recipes: see all recipes. For background on the history and variations, read more at BBC Food.