Eccles cakes are small, round pastries from the English town of Eccles, filled with a spiced currant mixture and baked until the flaky, buttery pastry is golden and the filling is sticky-sweet. They make a wonderful homemade gift because they are sturdy enough to travel, keep well for several days, and look charming when wrapped in a simple twist of parchment and ribbon. This recipe produces a classic version with a crisp, caramelized sugar finish that everyone will love.
Ingredients
- 2 cups (240 g) all-purpose flour, plus extra for rolling
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) cold water
- 1 cup (150 g) currants (or raisins, chopped)
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (30 g) candied mixed peel (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon (15 ml) fresh lemon juice
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (25 g) granulated sugar, for sprinkling
Instructions
- Make the pastry: In a large bowl, mix the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs. Add the cold water and stir until a dough forms. Turn out onto a floured surface, knead briefly, then shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Make the filling: In a medium bowl, combine the currants, brown sugar, candied peel (if using), cinnamon, nutmeg, allspice, and lemon juice. Stir well. Set aside.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut out 12 circles. Gather the scraps, re-roll, and cut more if needed.
- Place a heaping tablespoon of filling in the center of each dough circle. Brush the edges with a little water, then gather the dough up around the filling and pinch to seal. Turn each cake seam-side down and gently flatten with your palm to about 3 inches (7.5 cm) wide.
- Place the cakes on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Brush the tops with the beaten egg, then sprinkle generously with granulated sugar. Cut two small slits on top of each cake to let steam escape.
- Bake for 18–20 minutes, until the pastry is golden brown and the sugar is caramelized. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Keep the butter and water very cold. If the dough warms up, the pastry will be less flaky. Chill the dough again if it becomes sticky.
- Don’t overfill the cakes; too much filling can cause them to burst open during baking. Use about 1 heaping tablespoon per cake.
- If you can’t find candied mixed peel, omit it or substitute with finely chopped dried apricots. The flavor will be slightly different but still delicious.
- For a shiny, professional finish, brush the cakes with egg wash twice: once before adding sugar, and once more after the first brush dries (just before baking).
Serving Suggestions
Eccles cakes are traditionally served with a cup of tea or coffee. They are also lovely with a glass of cold milk or a scoop of vanilla ice cream for dessert. For a festive touch, serve them alongside a cheese board—their sweetness pairs well with sharp cheddar or blue cheese.
Variations
- Spiced Apple: Replace half the currants with finely chopped dried apple and add 1/2 teaspoon of ginger.
- Citrus Zest: Add 1 teaspoon of grated orange zest to the filling for a brighter flavor.
- Nutty: Stir in 1/4 cup (30 g) of chopped walnuts or pecans with the currants.
- Mini Eccles Cakes: Use a 2-inch (5 cm) cutter and reduce baking time to 12–15 minutes. Makes about 24 mini cakes.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 4 days. To refresh them, reheat in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. You can also freeze them for up to 3 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use puff pastry instead? Yes, you can substitute store-bought puff pastry for a quicker version. Roll it slightly thinner, cut into circles, fill, and bake at 400°F (200°C) for 15–18 minutes. The texture will be lighter and flakier, but less buttery.
Why did my cakes leak filling? This usually happens if the filling is too moist or the cakes are overfilled. Make sure to drain any excess liquid from the currants, and seal the edges well. Also, cutting slits on top helps steam escape without bursting.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and kept refrigerated. Let it sit at room temperature for 10 minutes before rolling.
Are Eccles cakes vegan? The traditional recipe is not vegan, but you can use cold vegan butter and a plant-based milk or aquafaba for the egg wash. The texture will be slightly different but still good.
Can I use dried cranberries instead of currants? Absolutely. Dried cranberries are a bit more tart, so you may want to add an extra tablespoon of sugar to the filling.
How do I wrap them as gifts? Once completely cool, stack them in a decorative tin or box lined with parchment paper. You can also wrap each cake individually in cellophane or wax paper, tied with a ribbon. Add a small card with the baking date and storage instructions.
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