Traditional Eccles Cakes Recipe
A classic British teatime treat from Eccles: learn what makes eccles cakes distinct and how to make them at home with flaky pastry and sticky currant filling.
Ingredients
- Ready-made puff pastry (or shortcrust) – 375g (enough for 8 discs)
- Currants (or raisins) – 200g (7oz), good-quality
- Unsalted butter – 50g (¼ cup), softened
- Soft light brown sugar – 50g (¼ cup)
- Mixed spice or ground cinnamon – 1 tsp (or ½ tsp cinnamon)
- Finely grated lemon zest – 1 tsp
- Plain flour – 1 tbsp (for dusting & thickening)
- Egg wash – 1 egg beaten with 1 tbsp water
- Demerara sugar – 2 tbsp, for sprinkling
- Optional: 25–50g shredded suet (or vegetarian suet) for a more traditional texture
Equipment
- Baking tray lined with parchment
- Rolling pin
- Cookie cutter or a glass (about 8–9cm/3–3.5in diameter)
- Mixing bowl and spoon
- Pastry brush and fork
Instructions
- Preheat the oven to 200°C / 400°F (180°C fan) and line a baking tray with parchment.
- Make the currant filling: in a bowl, mash the softened butter with the brown sugar until combined. Stir in the currants, mixed spice (or cinnamon), lemon zest and 1 tbsp plain flour. If using suet, fold it in now. The mixture should be sticky but workable; adjust sugar or flour slightly if too wet or dry.
- Portion the pastry: lightly flour your work surface and roll the pastry to about 3–4mm thick. Cut out 8 discs with an 8–9cm cutter. Re-roll scraps as needed. Chill the discs briefly (10 minutes) to reduce shrinking.
- Assemble: place about 1–1½ tablespoons of currant filling in the centre of 4 discs (don’t overfill). Brush the edges with a little beaten egg or water, top with the remaining 4 discs and press the edges to seal. You can crimp with a fork or twist the edges slightly to make a tight seal.
- Finish: brush each cake with egg wash, prick or score the top a couple of times to let steam escape, and sprinkle generously with demerara sugar.
- Bake: bake in the preheated oven for 20–25 minutes until deeply golden and flaky. Rotate the tray halfway through for even browning. Remove and cool on a wire rack for 5–10 minutes.
- Serve warm or at room temperature.
Notes on timing & temperature
Oven temperatures vary: check at 18 minutes. For fan ovens reduce to 180°C. If bottoms brown too quickly, bake on a higher shelf and use a sheet-pan as a shield.
Nutrition estimate (per cake)
Approx: 250 kcal; Fat 12g; Carbs 34g; Protein 2g. (Estimate only; depends on pastry & exact ingredient amounts.)
Pro tips: Use good-quality currants for authentic flavour. Chill pastry briefly to prevent shrinking, and avoid overfilling to stop leaks. Seal edges well and dock the tops so steam can escape. For extra flakiness, use puff pastry and keep everything cold until baking. For a shiny finish, add a second light egg wash after 10 minutes and return to the oven for 1–2 minutes.
Serving ideas
Serve warm with a pot of tea, clotted cream, mascarpone or a spoonful of crème fraîche. Eccles cakes are perfect for afternoon tea or as a grab-and-go snack.
Reheating: heat in a 170°C / 325°F oven for 8–10 minutes from cold (or 3–4 minutes in a toaster oven) to refresh the flake. Avoid microwaving as pastry will go soggy.
Make-ahead & storage
- Freeze unbaked: assemble on a tray, freeze until firm, then bag for up to 3 months. Bake from frozen, adding 5–8 minutes to the cook time.
- Freeze baked: cool completely, freeze in an airtight container for up to 1 month. Reheat from frozen in a 160°C oven for 10–12 minutes.
- Fridge: store baked cakes in an airtight container for up to 3 days.
FAQ
Can I use ready-made pastry? Yes — ready-made puff pastry is traditional for extra flakiness; shortcrust gives a sturdier, crisper base.
Are there gluten-free or vegan substitutions? Use gluten-free puff pastry for a gluten-free option. For vegan cakes, use vegan butter and vegan pastry plus a plant-based milk glaze or syrup instead of egg wash.
How do I prevent leaking? Keep the filling centred, don’t overfill, and brush the edges with egg or water then press firmly. Chill assembled cakes briefly before baking to set the seal.
How can I scale the recipe? This recipe makes ~8 cakes. Multiply ingredients to scale — keep the ratio of filling-to-pastry similar and use more cutters or larger trays.
For more baking ideas, see our collection of recipes. For history and background on Eccles cakes, see the Encyclopedia: Eccles cake — Wikipedia.