Eccles cakes are a classic British pastry from the town of Eccles in Greater Manchester, known for their flaky, buttery puff pastry and a sweet, spiced currant filling. This recipe captures the essence of the traditional factory-style Eccles cake, delivering a generous, fruit-packed center wrapped in crisp, golden pastry. It’s a straightforward bake that yields impressive results, perfect for tea time or a nostalgic treat.
Ingredients
- 2 sheets (17.3 oz / 490 g) all-butter puff pastry, thawed if frozen
- 1 1/2 cups (225 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/4 cup (55 g) unsalted butter, melted
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Instructions
- In a medium bowl, combine the currants, candied peel, brown sugar, melted butter, allspice, nutmeg, and cloves. Mix well until the fruit is evenly coated. Set aside for 15 minutes to allow the flavors to meld.
- Lightly flour a clean work surface. Roll out one sheet of puff pastry to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 6 circles. Repeat with the second sheet to get 12 circles total. Re-roll scraps if needed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place about 1 heaping tablespoon (25 g) of the fruit mixture in the center of each pastry circle. Be careful not to overfill.
- Brush the edges of each circle with a little water. Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Turn the pouch seam-side down and gently flatten with your palm into a disc about 3 inches (7.5 cm) wide.
- Using a sharp knife, make three small slashes on the top of each disc to allow steam to escape. Place the cakes on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- Brush the tops generously with the beaten egg and sprinkle with granulated sugar.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. Rotate the baking sheet halfway through for even browning.
- Transfer to a wire rack and let cool for at least 10 minutes before serving. They are best enjoyed warm.
Tips
- Keep pastry cold: Work quickly and keep the pastry chilled until you’re ready to roll it. If it becomes sticky, return it to the fridge for 10 minutes.
- Seal well: Make sure the edges are tightly sealed, or the filling will leak out during baking. A little water on the edges helps create a strong seal.
- Don’t overfill: Resist the urge to add too much fruit. Overfilled cakes are harder to seal and may burst open in the oven.
- Substitutions: If you don’t have mixed candied peel, use finely chopped dried apricots or raisins. You can also add a tablespoon of brandy or orange juice to the filling for extra moisture and flavor.
Serving Suggestions
Serve Eccles cakes warm, straight from the oven, with a cup of strong tea or coffee. They also pair beautifully with a slice of sharp cheddar cheese, a traditional British combination that balances the sweetness. For dessert, serve them with a dollop of clotted cream or a scoop of vanilla ice cream.
Variations
- Spiced Apple: Add 1/2 cup (60 g) finely chopped dried apple to the filling and reduce the currants to 1 cup (150 g).
- Citrus Burst: Add the zest of one orange and one lemon to the fruit mixture for a brighter, fresher flavor.
- Mini Eccles Cakes: Use a 2.5-inch (6 cm) cutter and adjust the baking time to 15–18 minutes. These are perfect for parties.
- Butter Puff: For an extra-rich version, brush the baked cakes with a little melted butter as soon as they come out of the oven.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp. They can also be microwaved for 15 seconds, but they will be softer. For longer storage, freeze the baked cakes in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and reheat in the oven as directed.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff? Yes, but the texture will be more like a pie, not the flaky, layered pastry that defines a traditional Eccles cake. If you use shortcrust, you may want to roll it slightly thicker and adjust baking time to 25–30 minutes.
Why did my Eccles cakes leak filling? This usually happens if the pastry wasn’t sealed tightly or if there was too much filling. Make sure to pinch the edges well and use the recommended amount of fruit.
Can I make the filling ahead of time? Absolutely. The fruit mixture can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using.
What is the best way to get a shiny top? A generous brushing of beaten egg is key. For an extra glossy finish, brush with egg wash, let it dry for 2 minutes, then brush again before baking.
Are Eccles cakes vegan? Traditional recipes use butter and egg, but you can make a vegan version by using plant-based puff pastry, vegan butter, and substituting the egg wash with a mixture of 1 tablespoon maple syrup and 1 tablespoon plant milk.
Can I use fresh currants? Fresh currants are not suitable for this recipe, as they are too juicy and will make the pastry soggy. Dried currants are essential for the correct texture and flavor.
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- Brioche Ice Cream Sandwich Recipe
- Brioche and Brew: Rich French Bread Paired with Coffee
- Brioche de Paris Walnut Creek Recipe
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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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