Eccles cakes are small, round pastries from the English town of Eccles in Greater Manchester, filled with a sweet, spiced currant mixture and baked until the pastry is crisp and golden. This recipe recreates the classic factory-style version at home, using a flaky rough puff pastry that is far easier than traditional puff but just as buttery. The combination of currants, citrus zest, and warm spices wrapped in crisp, sugar-dusted pastry makes these irresistible with a cup of tea.
Ingredients
- For the rough puff pastry:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water (plus more if needed)
- For the filling:
- 1 1/2 cups (225 g) dried currants (or raisins, chopped)
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon fresh lemon juice
- For brushing and finishing:
- 1 large egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Make the rough puff pastry: In a large bowl, mix the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the butter pieces are about the size of small peas. Do not overwork; some larger chunks are fine.
- Add the ice-cold water and stir with a fork until the dough starts to come together. If it’s too dry, add another tablespoon of water. Turn the dough out onto a lightly floured surface and shape into a rough rectangle. Wrap in plastic wrap and chill for 30 minutes.
- Roll and fold: On a floured surface, roll the chilled dough into a rectangle about 12×6 inches (30×15 cm). Fold the dough into thirds like a letter (fold the top third down, then the bottom third up). Rotate the dough 90 degrees, roll out again into a rectangle, and fold into thirds again. Wrap and chill for another 30 minutes. Repeat this rolling and folding process two more times (total of 4 folds), chilling for 30 minutes between each set. After the final fold, wrap and chill for at least 30 minutes.
- Make the filling: In a medium bowl, combine the currants, brown sugar, melted butter, cinnamon, nutmeg, allspice, lemon zest, orange zest, and lemon juice. Stir until well mixed. Set aside.
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Assemble the Eccles cakes: On a lightly floured surface, roll the chilled pastry to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out as many rounds as possible. Gather the scraps, re-roll, and cut more rounds until you have 12.
- Place a heaping tablespoon of filling in the center of each round. Brush the edges of the pastry with a little water, then gather the edges up over the filling and pinch to seal. Turn the pastry seam-side down and gently roll with a rolling pin to flatten into an oval, about 1/2-inch (1 cm) thick, being careful not to tear the pastry.
- Place the cakes on the prepared baking sheets, spaced about 2 inches (5 cm) apart. With a sharp knife, make two or three small slashes on top of each cake to allow steam to escape. Brush each cake with the beaten egg and sprinkle generously with granulated sugar.
- Bake for 20–25 minutes, until the pastry is golden brown and crisp. Transfer to a wire rack to cool for at least 10 minutes before serving. They are best eaten warm.
Tips
- Keep everything cold: The key to flaky pastry is cold butter. If the dough starts to feel warm or sticky at any point, chill it for 15–20 minutes before continuing.
- Don’t overfill: Too much filling can cause the pastry to burst open during baking. Use a generous but not overflowing tablespoon per cake.
- Make ahead: You can prepare the pastry and filling a day ahead and keep them refrigerated separately. Assemble and bake when ready.
- Substitution: If you don’t have currants, use chopped raisins or a mix of raisins and chopped dates. The texture will be slightly different but still delicious.
Serving Suggestions
Serve Eccles cakes warm, straight from the oven, with a cup of strong tea or coffee. For a richer treat, add a dollop of clotted cream or a slice of sharp cheddar cheese—the classic British pairing. They also make a lovely dessert with a scoop of vanilla ice cream.
Variations
- Spiced variation: Add 1/4 teaspoon of ground ginger or cardamom to the filling for extra warmth.
- Citrus boost: Increase the lemon and orange zest to 2 teaspoons each for a brighter, more aromatic filling.
- Glazed version: Instead of sprinkling sugar on top before baking, brush the baked cakes with a simple syrup (1 part sugar to 1 part water, boiled) for a shiny finish.
- Mini Eccles cakes: Use a 2-inch (5 cm) cutter and reduce the baking time to 12–15 minutes. Makes about 24.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. You can also freeze baked Eccles cakes for up to 2 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use store-bought puff pastry? Yes, you can use a good quality all-butter puff pastry (about 1 lb / 450 g). Thaw it according to the package instructions, roll it out slightly, and proceed with the filling and baking. The result will be less flaky but still delicious.
Why did my pastry shrink during baking? This usually happens if the pastry was not chilled enough before baking. Make sure to chill the assembled cakes for at least 15 minutes in the refrigerator before brushing with egg and baking.
Can I make the filling ahead of time? Absolutely. The filling can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using so it’s easier to spoon.
What is the best way to seal the pastry? Use a little water on your finger to moisten the edges before bringing them together. Press firmly to seal, then roll gently to flatten. If the pastry tears, just pinch it back together—it will still bake fine.
Can I use a different dried fruit? Yes, you can substitute dried cranberries, chopped apricots, or even chocolate chips for a modern twist. Keep the total amount the same.
Do I need to refrigerate the dough between folds? Yes, this is essential for the butter to stay cold and for the layers to form. Skipping the chilling will result in a tough, less flaky pastry.
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