Traditional Eccles Cakes Recipe — Eccles cakes recipe
A classic British pastry: flaky layers filled with sticky currants and spiced sugar, finished with demerara sparkle. Learn the simple steps to make authentic Eccles cakes at home.
Ingredients
- 1 sheet puff pastry (or flaky shortcrust), chilled (about 250–300g)
- 150g currants or raisins, drained
- 80g soft brown sugar
- 30g unsalted butter, softened
- 1 tbsp mixed citrus peel (optional)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp lemon zest
- 1 egg, beaten (for egg wash) or dairy-free alternative
- 2 tbsp demerara or coarse sugar, for sprinkling
- Optional: 1–2 tbsp brandy or rum for soaking
Equipment
- Baking tray lined with parchment
- Rolling pin (if using block pastry)
- Round cutter (about 8–9cm) or glass
- Bowl for macerating
- Pastry brush and fork
- Cooling rack
Instructions
- Make the filling: In a bowl mix currants/raisins with brown sugar, softened butter, mixed peel, cinnamon, nutmeg, lemon zest and optional brandy/rum. Drain any excess liquid if fruit is very moist. Let macerate 10–20 minutes.
- Preheat the oven to 200°C / 400°F (fan 180°C). Line a baking tray.
- Roll out chilled pastry briefly to even thickness. Cut 16 rounds (8 bases + 8 tops) using an 8–9cm cutter.
- Place 1–2 tbsp filling onto each base round. Don’t overfill — leave a border to seal. Brush the pastry edge with a little beaten egg or water, top with a pastry round and press edges together, then crimp with a fork or fingers to seal. Make 3 small vents in each top.
- Optional: Chill shaped cakes on the tray for 10 minutes to help prevent leaks. Brush tops with egg wash and sprinkle generously with demerara sugar for crunch.
- Bake at 200°C / 400°F for 15–20 minutes until golden, puffed and crisp. Keep an eye for a deep golden colour — ovens vary.
- Cool on a rack for 5–10 minutes. Eccles cakes are best warm; serve as below.
Nutrition (estimate per cake)
Approx. 220–280 kcal • Fat 9–14g • Carbs 32–38g • Protein 2–3g (varies by pastry and portion)
Serving ideas & storage
Serve warm with tea, or with clotted cream or custard for a richer treat. Store cooled cakes in an airtight container for up to 2 days. For longer storage, freeze shaped unbaked cakes for up to 1 month (bake from frozen, adding a few minutes to baking time), or freeze baked cakes wrapped for up to 1 month. Reheat in a 180°C / 350°F oven for 5–8 minutes to restore crispness.
Variations & swaps
- Mini Eccles cakes: use a smaller cutter for bite-size pastries.
- Try apple or mincemeat fillings for a twist.
- Use vegan puff pastry and dairy-free butter to make this vegan-friendly.
- Add extra spices (allspice, ginger) or a splash of liqueur for depth.
FAQ
How long should I bake Eccles cakes?
Bake at 200°C / 400°F for about 15–20 minutes until golden and crisp. Oven times vary; look for deep golden pastry and bubbling filling.
Why are mine soggy?
Sogginess is usually from too-wet filling or under-baked pastry. Drain excess liquid from very moist dried fruit, avoid overfilling, keep pastry cold, and ensure bottoms are baked through—an extra 2–4 minutes can help.
Can I use shortcrust pastry instead of puff?
Yes. Traditional Eccles cakes were often made with flaky shortcrust, so shortcrust is authentic and will be crumblier rather than layered flaky.
Can I make these ahead or freeze them? What is the authentic filling?
Yes. You can shape and freeze unbaked cakes for up to 1 month (bake from frozen, adding a few minutes), or freeze baked cakes. The authentic filling is currants sweetened with sugar and spiced — the sticky currant-sugar filling is the classic hallmark of an Eccles cakes recipe.
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Learn more about Eccles cakes history: Wikipedia — Eccles cake