James Martin Eccles Cake Recipe: Buttery, Fruity Pastries

Eccles cakes are small, flaky pastries from Eccles in Greater Manchester, filled with currants, sugar and warm spice. This James Martin–inspired version uses buttery puff pastry and a quick spiced fruit filling; the pastry is sealed, scored and baked until crisp and golden, then traditionally served with Lancashire cheese or a cup of tea.

Ingredients

1¼ cups (200 g) currants
¼ cup (50 g) light brown sugar
3 tablespoons (42 g) unsalted butter, softened
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely grated orange zest
1 tablespoon (15 ml) water
1 pound (450 g) all-butter puff pastry, thawed if frozen
2 tablespoons (25 g) granulated sugar, for sprinkling
1 large egg, beaten with 1 teaspoon (5 ml) water, for egg wash

Instructions

Make the filling: put the currants, brown sugar, butter, cinnamon, nutmeg, orange zest and water in a small saucepan. Heat over low heat for 3–4 minutes, stirring, until the butter melts and the sugar begins to dissolve. Do not cook the fruit until it turns to jam. Tip the mixture into a shallow bowl and leave it to cool completely, about 20 minutes. A warm filling can soften the pastry and make it harder to seal.
While the filling cools, line a baking sheet with parchment paper. On a lightly floured surface, roll the pastry to about ⅛ inch (3 mm) thick. Cut eight rounds approximately 5½ inches (14 cm) across, rerolling the scraps gently if needed. Keep the pastry cool; if it becomes sticky or floppy, refrigerate it for 10 minutes before shaping.
Divide the cooled filling into eight portions. Place one portion in the middle of each pastry round, leaving a clear border. Bring the edges up and over the filling, pinching them firmly together to enclose it. Turn each parcel seam-side down and gently flatten it into a round about ¾ inch (2 cm) thick. Avoid pressing so hard that the currants break through the pastry.
Arrange the cakes seam-side down on the lined tray, leaving about 1½ inches (4 cm) between them. Cover loosely and chill for 20 minutes. Meanwhile, heat the oven to 400°F (200°C), or 375°F (190°C) for a fan oven. Chilling firms the butter and helps the cakes keep their shape while baking.
Brush each cake lightly with egg wash, then sprinkle with granulated sugar. With a sharp knife, make three short, shallow slashes across the top of each one, taking care not to cut deeply into the filling. The small openings allow steam to escape and are part of the familiar Eccles-cake finish.
Bake for 18–20 minutes, rotating the tray once if your oven browns unevenly, until the pastry is well risen and deep golden. Some sugar may bubble out; that is normal. Transfer the cakes to a wire rack and cool for at least 15 minutes before serving, because the filling will be very hot straight from the oven.

Tips

Cool the filling fully before shaping. If it is warm, it can melt the pastry’s butter layers and encourage the seams to open.
Use currants for the classic small-fruited texture. If they are difficult to find, use finely chopped raisins or sultanas; the filling will be sweeter and less traditionally tart.
Keep the pastry cold and handle it lightly. All-butter puff pastry gives a rich flavour, but standard puff pastry works too and may taste a little less buttery.
Seal the edges well and keep the filling away from the border. If a cake leaks, leave it on the tray to cool before lifting it, as the hot sugar can stick.

Serving Suggestions

Serve Eccles cakes slightly warm or at room temperature, when the pastry is crisp and the fruit filling has settled. In the traditional Lancashire pairing, offer them with a slice of sharp, crumbly Lancashire cheese: the savoury tang balances the sweet, spiced currants. They are also good with tea or coffee, or as a simple dessert with a spoonful of thick cream. The cakes are rich, so one per person is usually a satisfying portion.

Variations

For a citrus-forward filling, replace the orange zest with lemon zest, or use half of each. A pinch of mixed spice can replace the cinnamon and nutmeg, though the flavour will be more blended and less distinct. For a slightly less sweet result, reduce the brown sugar to 3 tablespoons (38 g); do not omit it entirely, as it helps bind and flavour the fruit.

You can make the pastries with ready-rolled puff pastry, cutting it into squares and trimming the corners to form rounds, or use a block and roll it yourself. If you need an egg-free finish, brush the tops with milk or a little cream instead of egg wash; the cakes will brown less deeply. Traditional Eccles cakes are often finished with coarse sugar, so use that in place of granulated sugar if available.

Storage and Reheating

Let the cakes cool, then refrigerate them in a covered container within 2 hours of baking. They keep for up to 3–4 days refrigerated, although the pastry gradually loses its crispness. Reheat on a baking sheet at 325°F (165°C) for about 8–10 minutes, until hot throughout and crisp again; allow them to cool briefly before eating. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS recommendation. Avoid microwaving if you want crisp pastry, as it can turn soft.

For longer storage, freeze fully cooled cakes in a sealed freezer-safe container for up to 2 months. Thaw in the refrigerator, then reheat in the oven as above. Do not leave filled pastries at room temperature for more than 2 hours.

Frequently Asked Questions

Are Eccles cakes the same as mince pies?
No. Eccles cakes are enclosed puff-pastry rounds traditionally filled with currants and sugar. Mince pies usually have a shortcrust pastry shell and a filling of mincemeat, which commonly includes a mixture of dried fruit, spices and other ingredients.

Can I make Eccles cakes ahead?
Yes. Shape and fill the cakes, cover them, and refrigerate for up to 24 hours before baking. Brush with egg wash, sprinkle with sugar and slash just before they go into the oven. You can also bake them ahead and refresh them briefly in the oven before serving.

Why did my Eccles cakes open or leak?
The pastry may have been warm, the filling may not have cooled, or the seam may not have been pinched closed securely. Leave a clean border around the filling, seal the edges firmly and chill the shaped cakes before baking. A small amount of bubbling sugar is normal.

Can I use raisins instead of currants?
Yes. Chop larger raisins or sultanas so they fit neatly inside the pastry. They tend to be softer and sweeter than currants, so the finished filling will have a different, less traditional texture.

Do Eccles cakes need to be served warm?
No. They are good warm after a short cooling period or at room temperature. Warm them gently in the oven if you want to restore the crisp pastry, but avoid serving them straight from the oven because the fruit and sugar filling can burn your mouth.

Can I freeze Eccles cakes before baking?
Yes. Freeze the shaped, unbaked cakes on a tray until firm, then transfer them to a sealed freezer-safe container for up to 2 months. Bake from frozen at the stated oven temperature, allowing extra time and checking that the pastry is deeply golden and cooked through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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