Traditional Eccles Cakes Recipe

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Traditional Eccles Cakes Recipe

A classic British pastry: flaky puff pastry filled with sweet spiced currants and breadcrumbs. This traditional eccles cakes recipe stays true to the originals with breadcrumbs and a hint of lemon zest — perfect for afternoon tea or a simple breakfast treat.

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Traditional Eccles Cakes Recipe
Traditional Eccles cakes recipe: three golden flaky pastries with currant filling and sparkling sugar on a wooden board, side window light
Prep: 20 mins Cook: 12–18 mins Total: 35 mins Yield: 8 cakes Cuisine: British Category: Breakfast

Ingredients

  • 500g ready-rolled puff pastry (or homemade puff), chilled
  • 150g currants or raisins
  • 75g unsalted butter, softened
  • 75g soft brown sugar (adjust to fruit sweetness)
  • 1 tsp mixed spice (or 1/2 tsp cinnamon + pinch nutmeg)
  • 1 tsp lemon zest
  • 40g fine dried breadcrumbs (traditional)
  • 1 egg, beaten (for egg wash) or milk for a softer crust
  • Pinch of salt
  • Optional: 1–2 tbsp rum or brandy, 1/2 tsp vanilla

Equipment

  • Rolling surface and cutter (about 8–9 cm / 3–3.5 in)
  • Baking tray, parchment or silicone mat
  • Bowl and spatula
  • Wire cooling rack

Instructions

  1. Make the filling: cream the softened butter with the soft brown sugar and pinch of salt until smooth. Fold in the currants, breadcrumbs, mixed spice, lemon zest and optional rum or vanilla. Chill the mixture briefly so it firms up and is easier to handle.
  2. Preheat the oven to 200°C / 400°F (conventional) and set a baking tray in the oven to heat.
  3. Cut the pastry into rounds using a cutter. Place a heaped teaspoon (or small ball) of chilled filling in the center of each round — don’t overfill.
  4. Fold and seal the edges by bringing the pastry up and pinching to form the traditional pod-like shape. Turn the cakes over so the seam is on the base.
  5. Brush the tops with beaten egg for shine (or milk for a softer crust). Score the tops lightly with a knife in a criss-cross or radial pattern and sprinkle with a little caster sugar.
  6. Bake on the preheated tray for 12–18 minutes, until the pastry is puffed and golden. Times vary by oven and cake size.
  7. Cool briefly on a wire rack (5–10 minutes) so the filling sets slightly before serving.

Nutrition estimate (per cake)

Approx. 300 kcal • 10g fat • 44g carbs • 3g protein (estimate)

Pro tips: Use high-quality cold puff pastry and cold butter. Chill the filling slightly so it doesn’t leak when baking. Don’t overfill the pastry rounds. Brush with milk for a softer crust or egg for a glossy finish. Baking on a hot tray helps the pastry lift evenly.

Serving ideas

Serve warm with a pot of strong tea, clotted cream, vanilla custard or a scoop of vanilla ice cream. Eccles cakes are great for breakfast, afternoon tea or packed treats.

FAQ

Q: What’s the difference between Eccles cakes and currant buns?

A: Eccles cakes are individual pastries made with flaky puff pastry and a sweet currant-and-breadcrumb filling, traditionally scored on top. Currant buns are typically enriched yeast breads or sweet rolls with currants mixed into the dough or topping.

Q: Can I make them ahead or freeze Eccles cakes?

A: Yes. Freeze unbaked assembled cakes on a tray, then transfer to a bag and bake from frozen adding a few extra minutes. Baked cakes freeze well — defrost and reheat in an oven to avoid sogginess.

Q: How do I reheat Eccles cakes without making them soggy?

A: Reheat in a preheated oven at 170°C / 340°F for 8–10 minutes until warmed through and crisp. Avoid microwaving, which makes pastry soggy.

Q: Substitutions and dietary options?

A: Swap currants for sultanas, raisins or mincemeat. For vegetarian eaters, standard recipes are already vegetarian. For vegan options use dairy-free butter and a plant milk wash; use vegan puff pastry. For gluten-free, use a quality gluten-free puff pastry alternative.

For more recipes and baking tips, visit our recipes collection at /recipes/ or read more about the history of Eccles cakes on Wikipedia.