Eccles cakes are a classic British pastry: flaky, buttery puff pastry wrapped around a spiced currant and candied peel filling, finished with a sprinkle of sugar. This BBC-inspired version delivers the perfect balance of sweet, spiced filling and crisp, golden pastry. They’re surprisingly simple to make at home and far more rewarding than anything from a shop.
Ingredients
- 1 lb 2 oz (500 g) all-butter puff pastry, thawed if frozen
- 1 cup (150 g) currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) light brown sugar, firmly packed
- 2 oz (60 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 granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium bowl, mix together the currants, candied peel, brown sugar, melted butter, cinnamon, nutmeg, and allspice until well combined. Set aside.
- On a lightly floured surface, roll out the puff pastry to about 1/8-inch (3 mm) thickness. Using a round cutter (about 4 inches / 10 cm in diameter), cut out 12 circles. Re-roll the trimmings if needed.
- Place about 1 heaping tablespoon of the fruit mixture into 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 up over the filling and pinch tightly to seal, forming a small pouch. Turn the pouch seam-side down and gently roll it with a rolling pin to flatten into an oval, being careful not to tear the pastry. The currants should just peek through slightly.
- Place the cakes on the prepared baking sheets, spaced well apart. Using a sharp knife, make two small slashes on the top of each cake to allow steam to escape.
- Brush each cake with the beaten egg and sprinkle generously with granulated sugar.
- Bake for 15–20 minutes, until the pastry is puffed and golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Keep pastry cold: Work quickly and keep the puff pastry chilled. If it becomes too soft, pop it in the fridge for 10 minutes before rolling and cutting.
- Seal well: Make sure the edges are pinched tightly so the filling doesn’t leak out during baking. A little water on the edges helps them stick.
- Don’t overfill: Too much filling can cause the cakes to burst open. Stick to about a heaping tablespoon per cake.
- Substitutions: No currants? Use raisins or chopped dates. No candied peel? Add extra currants and a teaspoon of grated orange zest. If you don’t have all-butter puff pastry, regular puff pastry works, but the flavor will be less rich.
Serving Suggestions
Serve eccles cakes warm or at room temperature with a cup of tea or coffee. They’re also delicious with a dollop of clotted cream or a slice of sharp cheddar cheese, which contrasts beautifully with the sweet spiced filling.
Variations
- Spiced Eccles Cakes: Add 1/4 teaspoon of ground ginger or cardamom to the filling for extra warmth.
- Citrus Twist: Mix in the zest of one lemon or orange with the currants.
- Mini Eccles Cakes: Use a smaller cutter (about 2 inches / 5 cm) and reduce the baking time to 12–15 minutes. These are perfect for parties.
- Vegan Version: Use vegan puff pastry, replace the butter with a plant-based alternative, and use a plant-based milk or aquafaba for the egg wash.
Storage and Reheating
Eccles cakes are best enjoyed on the day they are made, but they will keep in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5–8 minutes until warm and crisp. They can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, but the texture will be different—denser and more like a pie. You may need to roll it slightly thicker and adjust the baking time.
Why are my eccles cakes leaking filling? This usually happens if the cakes are overfilled or if the edges weren’t sealed properly. Make sure to pinch the edges firmly and use the right amount of filling.
Can I make the filling ahead of time? Absolutely. The fruit mixture can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before using.
Do I need to chill the shaped cakes before baking? Chilling for 15–20 minutes helps the pastry relax and reduces shrinking, but it’s not strictly necessary. If your kitchen is warm, it’s a good idea.
Can I use a different dried fruit? Yes, raisins, sultanas, or chopped dried cranberries all work well. Just keep the total amount the same.
How do I know when they’re done? The cakes should be deep golden brown and puffed. If they look pale, give them another 2–3 minutes in the oven.
Related
- Gambas al Ajillo Origin & Classic Recipe
- Brioche Bread Recipe: Soft, Rich & Buttery
- Does Brioche Have Milk? Dairy in the Bread
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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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