Traditional Eccles Cakes Recipe

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Traditional Eccles Cakes Recipe

A classic British pastry from Eccles, Lancashire — this eccles cakes recipe uses flaky puff pastry and a spiced currant filling for an authentic, homely treat.

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Traditional Eccles Cakes Recipe
Freshly baked eccles cakes recipe: three golden, flaky rounds topped with coarse sugar and filled with spiced currants
Prep: 20 mins + macerate Cook: 12–18 mins Total: ~40 mins Yield: 8–12 cakes Cuisine: British Category: Dessert

Ingredients

  • 1 sheet ready-rolled puff pastry (about 320–375g) or equivalent fresh
  • 150g currants (or raisins)
  • 75g soft brown sugar
  • 25g softened butter
  • 1 tsp mixed spice (or 1/2 tsp cinnamon + pinch nutmeg)
  • Zest of 1 lemon (or orange)
  • 1 egg, beaten (for glaze)
  • Optional: 1 tbsp brandy or a splash of orange juice
  • Coarse sugar for sprinkling

Equipment

  • Rolling pin
  • Round cutter (about 8cm)
  • Baking sheet
  • Pastry brush
  • Mixing bowl

Instructions

  1. Prepare the filling: combine currants, brown sugar, softened butter, mixed spice, lemon zest and a splash of brandy or orange juice in a bowl. Mix well and let macerate for 15–30 minutes to plump the fruit.
  2. Portion and roll pastry: lightly flour your surface and roll the puff pastry thin. Cut rounds with your cutter. Place a heaped teaspoon of filling in the centre of each round — don’t overfill.
  3. Fold and seal: bring the edges up over the filling and press to seal. Flatten slightly and crimp the edges with a fork. Turn each cake top-side up.
  4. Glaze and score: brush each top with beaten egg, score a small cross or a few slits and sprinkle with coarse sugar.
  5. Bake: preheat the oven to 200°C/400°F. Bake on a lined baking sheet for 12–18 minutes until the pastry is puffed, golden and crisp. Cool slightly before serving.

Nutrition estimate (per cake)

Approx. 280 kcal • Fat 12g • Carbs 38g • Protein 3g

Pro tips: Chill the filled pastries briefly before baking to prevent leaking, don’t overfill, and dust a little cornflour into the filling if it seems very wet. For a denser version, use shortcrust pastry instead of puff.

Serving ideas

Serve warm with a pot of tea, with clotted cream or pouring cream on the side. Store in an airtight tin for up to 3 days and reheat briefly before serving.

FAQ

Why are they called Eccles cakes? They are named after the town of Eccles in Lancashire, England, where they originated.

How do I keep the filling from leaking? Chill the filled cakes briefly, don’t overfill, and seal the edges firmly.

Can I make them ahead? You can fill and freeze unbaked cakes; bake from frozen and add a few extra minutes to the baking time.

Can I swap currants? Yes — use raisins or a mix of dried fruits for variation.

For more recipes, visit our collection: All Recipes. For historical notes and variations see BBC Good Food – Eccles Cakes.