Recipe — Traditional Eccles Cakes

Ingredients

• 500g ready-rolled puff pastry or shortcrust pastry (see notes for choices)
• 200–250g currants (or raisins; fine currants preferred for authentic texture)
• 75g soft light brown sugar
• 50g unsalted butter, softened
• 1 tsp mixed spice or ½ tsp ground cinnamon + pinch nutmeg
• Zest of ½ lemon
• 1 large egg, beaten (for egg wash) — or milk/plant milk as an alternative
• Optional: coarse (demerara) sugar to sprinkle on top

Equipment

• Baking tray(s) lined with parchment
• Rolling pin
• Round cutter (about 8–9 cm) or a glass
• Spoon and mixing bowl
• Fork for crimping or small pastry crimper

Instructions

1. Preheat oven to 200°C/400°F (fan 180°C). Line a baking tray with parchment.
2. If your currants seem dry, soak them in warm water or tea for 5–10 minutes, then drain well and pat dry.
3. In a bowl, combine currants, brown sugar, softened butter, lemon zest and mixed spice. Mix to a sticky but scoopable paste. Taste and adjust spice/sugar if needed.
4. Roll pastry out to about 3–4 mm thick on a lightly floured surface. Keep pastry chilled until you’re ready to cut to avoid stretching.
5. Use an 8–9 cm round cutter to cut out circles. Re-roll scraps once or twice, keeping the pastry cool.
6. Place a heaped teaspoon (or about 15–20g) of the currant mixture into the center of each round. Avoid overfilling to prevent leaking.
7. Fold each round over the filling so the edges meet and crimp with a fork, or bring edges up and crimp to make a sealed parcel. Some traditional versions are left flat with pastry pinched around the filling — either is fine.
8. Score the tops lightly with a sharp knife (four small slashes or a small cross) to allow steam to escape. Brush with beaten egg (or milk/plant milk for an egg-free option). Sprinkle a little coarse sugar on top if using.
9. Bake in the centre of the oven for 18–22 minutes, until golden and puffed. Check earlier if your oven runs hot. Rotate the tray halfway through for even browning.
10. Remove from oven and cool slightly on a wire rack — they are best served warm but will crisp up as they cool.

Nutrition estimate (per cake)

Approx: 220 kcal · 9g fat · 33g carbs · 2g protein. Calculated estimate only.

Pro tips: Chill pastry briefly before baking to prevent shrinking; use fine currants for authentic texture; don’t overfill to avoid leaking; if you prefer a vegan option use vegan butter and plant milk for the wash; check your oven for hotspots and adjust bake time by a few minutes if required.

Serving ideas

Serve warm with a generous smear of butter, clotted cream or thick cream and a pot of strong tea. Try variations using mixed dried fruit or a small amount of mincemeat for a festive twist. To freeze: bake fully, cool, then freeze in a single layer and transfer to a sealed container. Reheat from frozen in a 180°C/350°F oven for 10–12 minutes or until warmed through and crisp.

Frequently asked questions (FAQ)

Want more recipes like this? Browse our collection at MadeForRecipes — Recipes or read about the history of the pastry at Wikipedia: Eccles cake.