Traditional Eccles Cakes
A classic British tea pastry, the Eccles cakes recipe dates back to the town of Eccles in Greater Manchester — small, sweet discs of flaky pastry filled with spiced currants. Perfect with an afternoon cuppa.
eccles cakes recipe — Ingredients
- 375g puff pastry (or flaky shortcrust if you prefer a rustic texture)
- 200g currants or raisins
- 75g light brown sugar
- 50g unsalted butter, softened
- 1 tsp mixed spice or 1/2 tsp ground cinnamon
- Finely grated zest of 1 lemon (optional: add orange zest or 1 tbsp brandy)
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- Extra caster or granulated sugar, for sprinkling
Equipment
- Baking tray lined with parchment
- Rolling pin
- 12 cm round cutter or glass (about 7–8 cm for smaller cakes)
- Spoon for portioning filling
- Chilled baking sheet (optional)
Instructions
- Prepare the filling (10–15 mins + soak): Place currants or raisins in a small bowl. If you like, cover with 1 tbsp warm water or brandy and leave to plump for 10–15 minutes, then drain any excess. Mix the fruit with brown sugar, softened butter, mixed spice (or cinnamon), lemon zest and vanilla until evenly combined. The mixture should hold together but not be wet.
- Roll out pastry (5–10 mins): Lightly flour your surface and roll the pastry to about 3–4mm thick. Keep pastry cold as you work to ensure flaky layers.
- Cut rounds and fill (10 mins): Use a 7–8cm cutter to stamp 12 rounds (or 12–14 smaller rounds). Place a heaped teaspoon of filling in the centre of each round — avoid overfilling (about 1 tbsp per cake).
- Seal and shape (5 mins): Place a second round over each filled base and press the edges together to seal. You can fold the edges slightly to form the traditional disc. Chill the assembled cakes on a tray for 10–15 minutes to help them keep their shape.
- Score and egg wash (2–3 mins): Lightly score the top of each cake with a sharp knife (a few slashes or a cross), brush with beaten egg and sprinkle with a little sugar for sparkle.
- Bake (20–25 mins): Preheat the oven to 200°C / 390°F (180°C fan). Bake the Eccles cakes for 20–25 minutes until the pastry is golden-brown and crisp and the tops are caramelised. Rotate the tray halfway if needed for even colouring.
- Finish and rest (5 mins): Remove from oven. For extra shine, brush the tops with a thin syrup (1 tbsp sugar dissolved in 1 tbsp hot water) while still warm. Allow to cool slightly on a rack — serve warm or at room temperature.
Timings & Temps: Preheat oven 200°C / 390°F (180°C fan). Active prep ~30 mins, chill ~15 mins, bake 20–25 mins. Yield: 12 cakes.
Nutrition estimate (per cake)
Approx: 210–260 kcal, 6–10g fat, 35–40g carbs. Exact values depend on pastry and filling quantities.
Pro tips: Keep pastry and butter cold for flaky layers; don’t overfill — too much fruit causes leaking; chill assembled cakes briefly to keep their shape while baking; swap to shortcrust for a sturdier, rustic texture; brush with syrup for glossy tops.
Serving ideas
- Serve warm with a pot of strong black tea.
- Top with clotted cream or brandy butter for a true British treat.
- For pudding, serve warm with vanilla ice cream.
- Eccles cakes travel well — pack for picnics or lunchboxes.
FAQ
Q: How should I store Eccles cakes?
A: Store in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate up to 4 days or freeze baked cakes for up to 1 month (wrap individually).
Q: What’s the best way to reheat them?
A: Reheat in a 170°C / 340°F oven for 5–8 minutes until warmed through to restore crispness. For frozen cakes, defrost then reheat as above. Avoid microwaving — it makes pastry soggy.
Q: Can I make these gluten-free or vegan?
A: Yes. Use a gluten-free puff pastry (check for good flakiness) to make them gluten-free. For vegan cakes, use vegan puff pastry, dairy-free butter and a milk or aquafaba wash instead of egg.
Q: Can I make these ahead?
A: Assemble and keep chilled on a tray for a few hours before baking, or freeze unbaked cakes on a tray then transfer to a bag. Bake from frozen (add 5–10 minutes) until golden.
Looking for more British pastry recipes? Browse our collection at MadeForRecipes — Recipes or check this classic reference at BBC Good Food.