Eccles cakes are a classic British pastry from the town of Eccles in Greater Manchester, made with flaky, buttery puff pastry wrapped around a spiced currant and raisin filling. They strike a perfect balance between crisp, golden pastry and a sweet, fragrant fruit center, making them a beloved teatime treat. This recipe delivers an authentic version that is surprisingly simple to make at home with store-bought puff pastry.
Ingredients
- 1 lb (450 g) all-butter puff pastry, thawed if frozen
- 1 cup (150 g) currants
- 1/2 cup (75 g) raisins, chopped
- 1/2 cup (100 g) light brown sugar, firmly packed
- 4 tbsp (60 g) unsalted butter, melted
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- Zest of 1 lemon
- 1 large egg, beaten (for egg wash)
- 1 tbsp 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, chopped raisins, brown sugar, melted butter, allspice, nutmeg, and lemon zest. Stir until the fruit is well coated. Set aside.
- On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch (3 mm). Using a 4-inch (10 cm) round cutter, cut out 12 circles. Re-roll the scraps if needed.
- Place a heaping tablespoon of the fruit mixture in the center of each pastry circle. Brush the edges of the pastry with a little water.
- Gather the edges of each circle up over the filling and pinch firmly to seal, forming a small pouch. Turn the pouch seam-side down and gently flatten it with your palm or a rolling pin into an oval, being careful not to tear the pastry. The fruit should just barely peek through if the pastry is thin enough.
- Arrange the cakes on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Brush the tops with the beaten egg and sprinkle generously with granulated sugar.
- Using a sharp knife, cut two or three small slits on the top of each cake to allow steam to escape.
- Bake for 18-20 minutes, until the pastry is puffed and deep golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use all-butter puff pastry: It gives a far better flavor and flakiness than standard puff pastry. If you can only find regular, it will still work but the taste will be less rich.
- Seal well: Make sure the edges are pinched tightly before flattening, or the filling will leak out during baking. If the pastry is too dry to seal, brush with a little water.
- Don’t over-flatten: If you roll the filled cakes too thin, the pastry may tear and the filling will burst out. Aim for a thickness of about 1/2 inch (1.5 cm).
- Chill if needed: If the pastry becomes too soft and sticky while working, pop the filled cakes in the fridge for 10 minutes before baking. This helps them hold their shape.
Serving Suggestions
Eccles cakes are traditionally served at room temperature with a cup of strong tea or coffee. They also pair beautifully with a slice of sharp cheddar cheese, which cuts through the sweetness. For a dessert, serve them warm with a dollop of clotted cream or a scoop of vanilla ice cream.
Variations
- Spiced Orange: Replace the lemon zest with orange zest and add 1/2 teaspoon of ground cinnamon for a warmer spice profile.
- Buttery Shortcrust: For a sturdier, more biscuit-like texture, use shortcrust pastry instead of puff pastry. The filling stays the same, but the bake time may need to be reduced by 2-3 minutes.
- Mixed Dried Fruit: Swap some of the currants for chopped dried apricots or candied peel for a different flavor and texture.
- Gluten-Free: Use a gluten-free puff pastry and ensure your dried fruit and spices are certified gluten-free. The rest of the recipe remains unchanged.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within 24 hours, as the pastry will soften over time. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until crisp and warm. They can also be frozen for up to 2 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use frozen puff pastry? Yes, frozen puff pastry works perfectly. Just thaw it overnight in the refrigerator or according to the package instructions. Make sure it is still cold and firm before rolling.
Why did my filling leak out? This usually happens if the pastry is not sealed tightly or if the slits on top are too large. Make sure to pinch the edges well and cut only small slits. Also, avoid overfilling the cakes.
Can I make these ahead of time? Absolutely. You can assemble the Eccles cakes, cover them, and refrigerate for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time if they go into the oven cold.
What is the difference between Eccles cakes and Banbury cakes? Both are spiced fruit pastries, but Banbury cakes use a flaky pastry (similar to rough puff) and often include rosewater and candied peel. Eccles cakes use puff pastry and are typically flatter and more oval.
Can I use a different dried fruit? Yes, you can substitute or add chopped dates, figs, or dried cranberries. Just keep the total weight of dried fruit the same to maintain the correct filling consistency.
Do I need to use all-butter puff pastry? It is highly recommended for the best flavor and texture. Standard puff pastry will work, but the taste will be less buttery and the texture may be slightly less flaky.
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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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