Traditional Eccles Cakes Recipe
A classic British pastry: this Eccles cakes recipe combines flaky pastry and a spiced currant filling for a sweet, portable treat with a long history from Eccles, Greater Manchester.
Ingredients
- 375g ready-rolled puff pastry (or use shortcrust pastry alternative)
- 150g currants (or raisins)
- 50g unsalted butter, softened
- 50g dark brown sugar
- Grated zest of 1 lemon
- 1 tsp mixed spice or 1/2 tsp ground cinnamon
- 1 medium egg, beaten (for egg wash)
- Optional: flaked almonds for topping, extra granulated sugar for sprinkling
Equipment
- Baking sheet lined with parchment
- Rolling pin (if using block pastry)
- Sharp cutter or glass (~8cm / 3in diameter) for rounds
- Pastry brush
- Mixing bowl and spoon
Method
- Prepare the filling: place the currants in a bowl and cover with 2 tablespoons warm water. Let sit 5–10 minutes to plump. Drain any excess.
- Mix the currants with the softened butter, brown sugar, lemon zest and mixed spice (or cinnamon) until evenly combined. Taste and adjust sweetness or spice.
- Preheat the oven to 200°C / 400°F / Gas 6. Line a baking sheet with parchment.
- Roll out the puff pastry on a lightly floured surface to about 3–4mm thickness. Cut 12 rounds with an 8cm cutter. Place 6 rounds on the baking sheet.
- Divide the currant filling into six portions (about 2–3 tablespoons each) and spoon onto the center of each base round, leaving space at the edge for sealing.
- Brush the edges with a little beaten egg (or water for vegan option). Place the remaining six rounds on top, pressing the edges together and crimping with a fork or your fingers to seal well. Chill the assembled cakes in the fridge for 15–30 minutes to prevent spreading.
- Brush the tops with egg wash, score three slashes on each cake to vent, and sprinkle with granulated sugar and flaked almonds if using.
- Bake for 20–25 minutes until the pastry is risen and golden-brown. Timing can vary: check at 18 minutes and allow up to 30 minutes for larger or denser cakes.
- Cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition estimate (per cake)
Approximate: 280 kcal • Fat 14g • Saturates 6g • Carbs 35g • Sugar 16g • Protein 3g • Fibre 1.5g
Serving ideas
- Serve warm with a pot of tea — Eccles cakes recipe is a classic tea-time treat.
- Try with hot custard, clotted cream, or a dusting of icing sugar.
- Mini Eccles cakes make great picnic snacks.
Tips & Variations
- Shortcrust alternative: use shortcrust pastry for a denser, crumbly texture.
- Vegan swap: use dairy-free margarine and a flax egg (1 tbsp ground flax + 3 tbsp water) for the wash; brush with a little maple syrup instead.
- Use good-quality currants for the authentic texture; raisins are a fine substitute if currants aren’t available.
- To prevent soggy bottoms: bake on a preheated baking sheet and ensure proper venting slashes on top.
FAQ
Q: How do I store and freeze Eccles cakes?
A: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To freeze, wrap individually in plastic and freeze for up to 2 months; reheat from frozen in a 180°C/350°F oven for 10–15 minutes.
Q: Can I use raisins instead of currants?
A: Yes — raisins are a common substitute. Currants give a smaller, more traditional texture, but raisins will work and often add extra sweetness.
Q: I’m vegetarian/vegan — can I make these without eggs/butter?
A: For vegan cakes use dairy-free margarine or vegan butter and replace the egg wash with a flax egg or a brush of maple syrup for sheen. The filling otherwise remains the same.
Q: How do I prevent soggy bottoms and how long should I bake?
A: Prevent soggy bottoms by chilling assembled cakes before baking, using a preheated baking sheet, and venting the tops. Bake at 200°C/400°F for 20–25 minutes until golden; larger cakes may need up to 30 minutes. They are done when pastry is evenly golden and crisp.
Want more recipes? Browse our collection at /recipes/ or read about the history of these pastries on Wikipedia.