Eccles cakes are a classic British pastry from the town of Eccles in Greater Manchester, made with flaky puff pastry wrapped around a rich, spiced currant and candied peel filling. They strike a perfect balance between buttery, crisp pastry and a sweet, fragrant fruit center, making them a beloved teatime treat. This recipe delivers authentic flavor with a straightforward method that any home baker can follow.
Ingredients
- 2 sheets (17.3 oz / 490 g) frozen puff pastry, thawed
- 1 cup (150 g) dried currants
- 1/2 cup (75 g) raisins
- 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 cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) granulated sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the currants, raisins, candied peel, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Mix well until the fruit is evenly coated. Set aside.
- On a lightly floured 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 make 12 circles total.
- Place about 1 heaping tablespoon (20 g) of the fruit filling in the center of each pastry circle. Be careful not to overfill.
- Brush the edges of each circle with a little water, then gather the edges together over the filling and pinch firmly to seal. You should have a small pouch.
- Turn each pouch seam-side down on the prepared baking sheet. Gently roll or press with your hand to flatten slightly, forming a disc about 1/2-inch (1 cm) thick. The fruit should just peek through the pastry.
- Using a sharp knife, make two or three small slashes on the top of each cake to allow steam to escape.
- Brush the tops with the beaten egg and sprinkle generously with granulated sugar.
- Bake for 15–20 minutes, until the pastries are golden brown and puffed. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Keep the pastry cold: If the puff pastry becomes too warm and sticky, chill it in the refrigerator for 10 minutes before cutting. This helps maintain flaky layers.
- Seal well: Ensure the edges are tightly sealed to prevent the filling from leaking during baking. If any gaps remain, press them together with your fingers.
- Substitute for candied peel: If you don’t have candied peel, use an equal amount of chopped dried apricots or additional raisins. The flavor will be slightly different but still delicious.
- Don’t skip the slashes: Cutting slashes on top is essential for steam to escape, preventing the cakes from bursting open in the oven.
Serving Suggestions
Eccles cakes are best served warm or at room temperature. They pair wonderfully with a cup of black tea or coffee. For a more indulgent treat, serve them with a dollop of clotted cream or a slice of sharp cheddar cheese, which contrasts nicely with the sweet filling.
Variations
- Spiced Apple: Add 1/2 cup (60 g) finely chopped dried apple and 1/2 teaspoon ground ginger to the filling for a fruity twist.
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the fruit mixture for a brighter, fresher flavor.
- Mini Eccles Cakes: Use a 3-inch (7.5 cm) cutter to make smaller bite-sized cakes; reduce baking time to 12–15 minutes.
- Gluten-Free: Use a gluten-free puff pastry and ensure your dried fruits are certified gluten-free. The texture will be slightly different but still enjoyable.
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. They can also be frozen for up to 2 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff? Yes, you can, but the texture will be more like a pie crust and less flaky. The filling works well with either.
Why did my Eccles cakes leak filling? Leaking usually happens if the edges weren’t sealed properly or if the cakes were overfilled. Make sure to pinch the edges firmly and use only the recommended amount of filling.
Can I make the filling ahead of time? Absolutely. The fruit filling can be made up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before using.
Are Eccles cakes served hot or cold? Traditionally they are served warm, but they are also delicious at room temperature. Many people enjoy them slightly reheated to revive the flaky texture.
Can I use fresh currants instead of dried? No, fresh currants have too much moisture and will make the pastry soggy. Stick to dried currants for the authentic texture and flavor.
What is the best way to chop candied peel? Use a sharp knife and cut the peel into small, uniform pieces. If it’s sticky, dust it lightly with flour to prevent clumping.
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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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