Traditional Eccles Cakes Recipe
Eccles cakes are a classic British pastry: currant-filled, flaky pastry rounds finished with sparkling sugar. Originating in Eccles, England, these sweet, portable tarts are prized for their sticky currant filling, crisp layers and a hint of warm spice.
Ingredients for Eccles cakes
- 250g currants (or raisins)
- 60g soft brown sugar
- 50g unsalted butter, softened
- 1 tsp mixed spice or 1/2 tsp ground cinnamon
- Zest of 1 orange
- 1 tbsp rum (optional) or 1 tsp lemon juice
- Two sheets ready-rolled puff pastry (approx. 320–400g total) or homemade flaky pastry
- 1 large egg, beaten (for egg wash)
- Extra granulated or caster sugar for sprinkling
Equipment
- Baking tray
- Rolling pin (if using block pastry)
- Mixing bowl
- Pastry brush
- Sharp knife or pastry cutter
- Cooling rack
Method — Overview
- Prepare the currant filling: place currants in a bowl and cover with warm water (or warm tea) to soak for 20–30 minutes. Drain and pat dry.
- Mix the drained currants with brown sugar, softened butter, orange zest, mixed spice (or cinnamon) and rum or lemon juice. Combine until sticky and evenly coated.
- Roll out the pastry and cut into 12 circles (about 9cm/3½in). Place a small spoonful of filling in the centre of half the circles—use a modest amount to prevent leakage.
- Top with remaining pastry circles, pressing and sealing the edges. Brush the seams with beaten egg to help them stick. Make 3–4 decorative slits on top to vent steam.
- Brush the tops with egg wash and sprinkle generously with sugar. For better lift, bake on a preheated baking tray or stone.
- Bake in a preheated oven at 200°C/400°F (180°C fan) for 20–25 minutes, until golden and flaky. Optionally brush with a warm sugar syrup for extra shine.
Full Instructions (step-by-step)
- Soak currants: Put currants in a bowl, cover with warm water or tea and leave for 20–30 minutes. Drain well and pat dry with kitchen paper.
- Make filling: In a bowl, mix the drained currants with brown sugar, softened butter, orange zest, mixed spice (or cinnamon) and rum or lemon juice. Mash slightly so the mixture becomes sticky but still chunky.
- Prepare pastry: Lightly flour your work surface and roll pastry to an even thickness. Cut 12 circles using a cutter or glass (about 9cm diameter).
- Portion filling: Place a teaspoon or two (about 1 tbsp) of filling in the centre of 6 circles. Keep the amount small to avoid bursting during baking.
- Seal cakes: Brush the edges of the filled circles with beaten egg, top with the remaining circles and press edges firmly to seal. Crimp edges if desired and make 3–4 slits on top for steam to escape.
- Egg wash and sugar: Brush each cake with beaten egg and sprinkle with granulated or caster sugar for sparkle.
- Bake: Place cakes on a preheated baking sheet and bake at 200°C/400°F (180°C fan) for 20–25 minutes until puffed, golden and crisp.
- Finish: For a glossy finish, brush warm sugar syrup (1 tbsp sugar dissolved in 1 tbsp hot water) over the tops immediately after baking.
- Cool briefly: Transfer to a wire rack and cool for 10 minutes before serving; they are best warm.
- Keep pastry cold and work quickly to preserve flakiness.
- Use a small amount of filling—overfilling causes leakage.
- Brush seams with egg wash to seal and prevent opening while baking.
- Bake on a preheated tray for better rise and crisp base.
- Optionally glaze with warm sugar syrup for a shiny finish.
Nutrition estimate (per cake)
Approximate: 220–260 kcal, 8–12g fat, 30–35g carbs, 2–3g protein (estimate depends on pastry and portion sizes).
Serving ideas
Serve warm with a pat of butter, clotted cream or pouring custard for a decadent treat. Eccles cakes are perfect with a strong cup of tea for breakfast, afternoon tea or packed lunches.
Frequently asked questions
1. How should I store Eccles cakes?
Store at room temperature in an airtight container for up to 2 days. To keep longer, freeze baked cakes (cool first) or freeze unbaked assembled cakes for up to 1 month.
2. How do I reheat Eccles cakes?
Reheat in a 160°C/325°F oven for 5–8 minutes until warm. Avoid the microwave to preserve flakiness.
3. What can I use instead of currants?
Raisins, sultanas or a mix of chopped dried fruit (apricots, dates) work. Adjust soaking and sugar to taste.
4. Can I make Eccles cakes ahead or adapt them for diets?
Yes—assemble and freeze unbaked cakes, then bake from frozen adding a few extra minutes. For vegan swaps use plant-based butter and a flax egg for wash; use gluten-free puff pastry to make them gluten-free.
Want more recipes like this? Browse our collection at MadeForRecipes – Recipes or see a classic reference at BBC Good Food: Ecclescakes.