Traditional Eccles Cakes Recipe
A short history: Eccles cakes originate from Eccles, England — prized for their flaky pastry and a concentrated currant filling. This traditional eccles cakes recipe yields golden, sugar-crisp pastries with a spiced currant centre.
Ingredients
- 500g puff pastry or flaky shortcrust (store-bought or homemade)
- 200g currants or sultanas
- 50g unsalted butter, softened
- 75g light brown sugar
- 1 tsp mixed spice or ground cinnamon
- zest of 1 lemon
- 1 tbsp rum or orange juice (optional)
- 1 egg, beaten (for egg wash)
- coarse sugar for sprinkling
- plain flour for dusting
Equipment
- Baking tray and parchment paper
- Rolling pin and 7–8cm round cutter (or glass)
- Mixing bowl and wooden spoon
- Pastry brush
- Kitchen scales and spoon for portioning
- Fork or skewer to dock tops
- Cooling rack
Instructions
- Soak the currants: In a bowl combine currants, lemon zest, light brown sugar and the rum or orange juice. Leave to soak 30–60 minutes if time allows to plump the fruit.
- Make the filling: Mix the softened butter and mixed spice into the soaked currants until evenly combined.
- Prepare pastry: Lightly flour your work surface and roll the pastry to about 3–4mm thick. Cut out 12 discs for bases and 12 slightly smaller discs for tops.
- Assemble cakes: Place measured spoonfuls (~20g) of filling in the centre of each base disc. Brush edges with a little beaten egg, place a top disc over the filling and crimp/seal the edges. Dock the top with a fork or skewer to release steam.
- Finish and bake: Brush each cake with egg wash, sprinkle with coarse sugar and transfer to a lined baking sheet. Bake at 200°C / 400°F for 15–22 minutes until puffed and golden. Rotate once for even browning.
- Cool: Transfer to a rack and cool slightly before serving — the filling will be very hot straight from the oven.
Tip: Weigh portions for even-size cakes and keep pastry and butter cold to maintain flakiness.
Nutrition (estimate per cake)
- Calories: ~220 kcal
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 2 g
- Fiber: 1 g
Pro tips: Keep the butter and pastry cold; don’t overfill to prevent leaking; brush egg wash carefully to avoid soggy tops. For make-ahead, freeze unbaked cakes on a tray until solid then transfer to a bag, or freeze fully baked and reheat from frozen.
Serving ideas
- Serve warm with a pot of tea — clotted cream, custard or a scoop of vanilla ice cream are classic pairings.
- Pair with a robust black tea or a mild coffee.
Frequently asked questions about eccles cakes
A: Eccles cakes are individual round pastries made with flaky pastry and a sweet, spiced currant filling. Currant buns are softer bread-like buns and “flies” (fly cakes) are similar regional names; technique and pastry type set them apart.
A: Puff pastry gives the lightest, flakiest result while a flaky shortcrust makes a sturdier, slightly crumblier shell. Both are traditional—choose puff for extra lift.
A: Store baked cakes in an airtight container at room temperature for 2–3 days. Reheat in a 160°C/325°F oven for 8–10 minutes to refresh the pastry. Freeze unbaked or baked cakes for up to 3 months.
A: For vegan cakes use dairy-free butter and a plant-based egg wash (e.g., soya milk + syrup). For gluten-free, use a reliable gluten-free pastry and be mindful of cross-contamination; texture will differ.
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History and notes: For more background on Eccles cakes and their origin see the encyclopedia entry at Wikipedia: Eccles cake.