A Delia Smith-style Eccles cake is a crisp, flaky puff-pastry parcel filled with currants, butter, sugar and warm spice. These small pastries come from Eccles in Greater Manchester; recipes vary, but the classic combination of dried fruit and buttery pastry makes them especially good with tea.
Ingredients
- 1 sheet ready-rolled all-butter puff pastry, about 14 oz (400 g), thawed if frozen
- 1 cup currants (150 g)
- 3 tbsp unsalted butter (42 g)
- ⅓ cup light brown sugar, firmly packed (70 g)
- ½ tsp ground cinnamon (1 g)
- ¼ tsp ground nutmeg (0.5 g)
- 1 tsp finely grated lemon zest (about 2 g)
- 1 tbsp water (15 ml), plus a little extra for sealing
- 1 large egg, beaten (about 50 g), for glazing
- 1 tbsp demerara sugar (12 g), for topping
Instructions
- Make the filling. Melt the butter in a small saucepan over low heat. Stir in the brown sugar, cinnamon, nutmeg, lemon zest and water until the sugar is damp and the mixture is combined. Add the currants and stir to coat. Take the pan off the heat and leave the filling to cool for 10 minutes; it should be thick rather than runny.
- Heat the oven and prepare a tray. While the filling cools, heat the oven to 400°F (200°C), or 375°F (190°C) for a fan oven. Line a baking sheet with parchment paper.
- Cut the pastry. Unroll the pastry on a lightly floured work surface. If it is not already a rectangle, roll it gently to about ⅛ inch (3 mm) thick. Cut eight rounds, each about 4 inches (10 cm) across. Gather and re-roll scraps once if needed, keeping the pastry cool.
- Fill and shape the cakes. Divide the cooled currant mixture among the pastry rounds, placing it in the centre and leaving a clear border. Brush the edge of each round with a little water. Bring the edges up over the filling and pinch them firmly together to seal. Turn each parcel seam-side down, then gently flatten it into a disc about ½ inch (1 cm) thick. Keep the filling enclosed so it does not leak during baking.
- Finish the tops. Place the cakes on the lined tray with space between them. Use a sharp knife to make three short, shallow slashes across each top, taking care not to cut through to the filling. Brush with beaten egg and sprinkle with demerara sugar.
- Bake. Bake for 18–20 minutes, until the pastry is well risen and deep golden. If your oven browns unevenly, turn the tray once during baking. Transfer the cakes to a wire rack and cool for at least 5 minutes before serving; the sugary fruit filling will be very hot straight from the oven.
Tips
- Keep pastry cold. Warm puff pastry can turn soft and sticky, making it difficult to seal and less likely to rise into distinct layers. If it becomes floppy while shaping, chill the tray for 10 minutes before baking; add that chilling time to the total.
- Let the filling cool. Hot filling can soften the pastry and make the parcels hard to seal. It should be cool enough to handle before spooning it onto the pastry.
- Seal carefully. Pinch the gathered edges firmly, then put the seam underneath. A small leak is not disastrous, but a loose seal can let syrup escape and stick to the tray.
- Use currants for the classic texture. Raisins can replace them in the same quantity, though they are larger and make a chunkier filling. Chop larger raisins roughly if you prefer a more even bite.
Serving Suggestions
Eccles cakes are traditionally served at room temperature or slightly warm, often alongside a cup of tea. They are rich enough to enjoy on their own, but also pair well with a small slice of sharp Lancashire or mature cheddar, a familiar sweet-and-savoury match. For dessert, serve one with a spoonful of crème fraîche or a little vanilla ice cream. Avoid serving them piping hot: the fruit filling retains heat after the pastry has cooled.
Variations
For a brighter flavour, replace the lemon zest with orange zest. A pinch of ground cloves or mixed spice can be added with the cinnamon and nutmeg, but keep the amount modest so it does not overwhelm the currants. If currants are unavailable, use chopped raisins or sultanas; both make a sweeter, softer filling. For a dairy-free version, use a suitable plant-based puff pastry and dairy-free baking block in place of butter, checking that the pastry is made without butter. The flavour will be less buttery, and pastry brands vary in how well they puff.
Storage and Reheating
Cool the cakes, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days in the refrigerator. For the best pastry texture, warm them on a baking sheet at 300°F (150°C) for about 5–8 minutes, then let them stand briefly before eating. A microwave will warm them more quickly but softens the pastry. Reheat leftovers to 165°F (74°C) if checking with a food thermometer. You can freeze fully cooled cakes in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator and rewarm in the oven.
Frequently Asked Questions
Are Eccles cakes the same as mince pies?
No. Eccles cakes are usually made with currants and spiced sugar enclosed in puff pastry. Mince pies generally contain mincemeat, a mixture of dried fruits and other ingredients, and are commonly made with shortcrust pastry. Their fillings and pastry textures are different.
Can I make Eccles cakes with homemade puff pastry?
Yes. Use about 14 oz (400 g) of chilled puff pastry and roll it to roughly ⅛ inch (3 mm) thick before cutting the rounds. Homemade pastry works well, but keep it cool and allow time for any chilling required by your pastry recipe.
Can I prepare them ahead?
You can shape the cakes, cover the tray and refrigerate them for up to 1 day before baking. Brush with egg and sprinkle with sugar just before they go into the oven. If the pastry has softened, chill the tray for 10 minutes first; bake straight from cold and allow a little extra time if needed.
Why did the filling leak out?
The filling may have been warm or too wet, or the edges may not have been pinched tightly enough. Cool the filling fully, keep it away from the pastry edges and place the sealed join underneath. A few shallow slashes on top let steam escape without opening the bottom seam.
Can I use frozen puff pastry?
Yes. Thaw it according to the package directions, usually in the refrigerator, until it is pliable but still cool. Do not try to unfold it while frozen, as it can crack; if it becomes warm and sticky after thawing, chill it briefly before shaping.
How can I tell when they are done?
The pastry should be puffed and deep golden on top and around the sides. If the tops colour before the pastry looks fully baked, lower the oven temperature slightly and continue baking for a few minutes, checking often. Let the cakes cool briefly so the filling thickens before serving.
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