Eccles cakes are small, flaky pastries from the English town of Eccles in Greater Manchester, filled with a spiced, buttery currant mixture. This recipe recreates the classic Eccles Cake Company style—crisp, sugar-dusted puff pastry wrapped around a rich, aromatic fruit filling. It works because the filling is cooked briefly before baking, which plumps the currants and deepens their flavor, while the pastry stays light and shatteringly crisp.
Ingredients
- 2 sheets (1 lb / 450 g) all-butter puff pastry, thawed if frozen
- 1 ½ cups (210 g) dried currants
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Zest of 1 lemon
- 1 large egg, beaten, for egg wash
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Make the filling: In a medium bowl, mix the currants, softened butter, brown sugar, cinnamon, nutmeg, allspice, and lemon zest until well combined. Set aside.
- On a lightly floured surface, roll each puff pastry sheet to about ⅛-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 6 circles from each sheet (12 total). Re-roll scraps if needed.
- Place about 1 ½ tablespoons of filling in the center of each pastry circle. Brush the edges with a little water.
- Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Turn seam-side down and gently roll with a rolling pin to flatten into an oval, being careful not to tear the pastry. The currants should just peek through if the pastry is thin—that’s fine.
- Place the cakes on a baking sheet lined with parchment paper, seam-side down. Chill in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Brush the chilled cakes with the beaten egg and sprinkle generously with granulated sugar.
- Bake for 18–22 minutes, until the pastry is puffed and deep golden brown, and the sugar has caramelized slightly. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Keep the pastry cold: If the dough warms up, the butter melts and the cakes won’t puff as well. Chill the shaped cakes before baking—it’s essential.
- Seal edges well: If the edges aren’t pinched tightly, the filling will leak out during baking. Use a little water to help the seal.
- Substitute currants: If you can’t find dried currants, use raisins or chopped dates. Raisins are sweeter, so reduce the sugar to ⅓ cup (65 g) if using them.
- Don’t overfill: Too much filling causes the pastry to burst. Stick to 1 ½ tablespoons per cake.
Serving Suggestions
Serve warm or at room temperature with a cup of tea or coffee. For a richer treat, add a dollop of clotted cream or a slice of sharp cheddar cheese—a traditional British pairing that balances the sweetness.
Variations
Add ¼ cup (30 g) chopped candied peel or 2 tablespoons of brandy or rum to the filling for a festive twist. For a spicier version, increase the cinnamon to 1 ½ teaspoons and add a pinch of ground cloves. You can also make mini versions with a 3-inch (8 cm) cutter and reduce the baking time to 12–15 minutes.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. To reheat, place in a 350°F (175°C) oven for 5–7 minutes until crisp. They can also be frozen, unbaked, for up to 3 months; bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff? Yes, but the texture will be more like a pie, not flaky. The cakes will be denser and less crisp.
Why did my filling leak out? Usually it’s because the pastry wasn’t sealed well or the cakes were overfilled. Make sure to pinch the edges firmly and use the recommended amount of filling.
Can I make these ahead of time? Yes, you can assemble the cakes and refrigerate them for up to 24 hours before baking. Just cover them loosely with plastic wrap.
What if I don’t have allspice? Use a pinch of ground cloves or just omit it. The flavor will be slightly different but still delicious.
How do I know when they’re done? The pastry should be deep golden brown and the sugar should be caramelized. If the bottom is pale, bake for another 2–3 minutes.
Can I use frozen currants? Fresh or frozen currants are not suitable; use dried currants, which are available in most supermarkets.
Related
- Brioche Unbaked Dough: How to Make & Use It
- Brioche Uncut Loaf: Recipe & Baking Guide
- Brioche vs Challah: What’s the Difference?
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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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