Traditional Eccles Cakes Recipe

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Traditional Eccles Cakes Recipe

A classic English pastry filled with spiced currants — an authentic eccles cakes recipe that yields about 10–12 small cakes.

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Traditional Eccles Cakes Recipe
Three golden Eccles cakes with flaky pastry and dark currant filling — traditional eccles cakes recipe
Prep: 20 mins Cook: 25 mins Total: 45 mins Yield: 10–12 cakes Cuisine: British Category: Dessert

Ingredients

  • 500g (about 1 lb) ready-rolled puff pastry (or rough puff)
  • 200g currants or sultanas
  • 75g light brown sugar
  • 50g unsalted butter, softened
  • 1 tsp finely grated lemon zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp fine breadcrumbs
  • 1 large egg, beaten (for egg wash)
  • 1–2 tbsp granulated sugar for sprinkling

Equipment

  • Rolling pin
  • Baking sheet
  • Pastry brush
  • Round cutter (about 8–9 cm / 3–3.5 in)

Method (concise)

  1. Prepare the filling: in a bowl mix currants, brown sugar, softened butter, lemon zest, cinnamon, nutmeg and breadcrumbs. If currants look dry, soak briefly in warm tea or brandy and drain well; if wet, pat dry—this helps avoid a soggy filling.
  2. On a lightly floured surface roll out the puff pastry to about 3–4mm thick. Use your cutter to stamp out rounds.
  3. Place 1–2 tbsp of filling in the center of each round. Fold the edges over to partially enclose the filling (or bring opposite edges together and press to seal), leaving a little top exposed; press edges to seal well.
  4. Transfer to a baking sheet lined with parchment. Brush with beaten egg, lightly score the top with a knife in a spiral or cross, and sprinkle with granulated sugar.
  5. Chill assembled cakes briefly (10–15 minutes) to help pastry keep its layers, then bake in a preheated 200°C/400°F oven for 20–25 minutes until puffed and golden.
  6. Cool on a wire rack for a few minutes — serve warm with butter or clotted cream.

Nutrition estimate

Per cake (approx): 220 kcal; 10g fat; 30g carbs; 2g protein — estimate only.

Pro tips: Keep pastry cold until baking; use fine breadcrumbs to absorb excess moisture; drain or briefly plump currants to avoid soggy filling; chill assembled cakes briefly to help them hold shape.

Serving ideas

Serve warm with a knob of salted butter, clotted cream or a dollop of crème fraîche. Traditional with a strong cup of tea or coffee. For a vintage tea spread, pair with shortbread and jam.

FAQ

How do I store and freeze Eccles cakes?

Store cooled cakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked cakes in a sealed container for up to 1 month; thaw and reheat in a low oven to crisp the pastry.

How should I reheat Eccles cakes?

Reheat in a 160°C/320°F oven for 8–10 minutes until warmed through and crisp. Avoid microwaving or pastry becomes soggy.

Can I make these ahead?

You can assemble the cakes, freeze them raw on a tray, then transfer to a bag; bake from frozen adding a few extra minutes to the cooking time. Alternatively, assemble and refrigerate for up to 24 hours before baking.

Any vegan or dairy-free substitutions?

Use dairy-free margarine in place of butter and a plant-based puff pastry (check ingredients). Substitute the egg wash with plant milk + a little maple syrup for color.

For more pastry recipes, see our collection at MadeForRecipes – Recipes. For historical background on Eccles cakes see a trusted reference such as the BBC Good Food.