Eccles cakes are a beloved British pastry, traditionally made with a flaky, buttery puff pastry shell and a sweet, spiced currant filling. This filling is the heart of the cake—a rich, sticky mixture of dried fruit, brown sugar, butter, and warm spices that becomes wonderfully caramelized during baking. This recipe gives you a classic, balanced filling that is easy to make and absolutely delicious.
Ingredients
- 1 1/2 cups (225 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (60 g) unsalted butter, softened
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground allspice
- 1/4 tsp (1.25 ml) salt
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 g) granulated sugar, for sprinkling
Instructions
- In a medium bowl, combine the dried currants, candied peel, brown sugar, softened butter, lemon juice, nutmeg, cinnamon, allspice, and salt. Use a fork or your fingers to mix everything together until the butter is well distributed and the mixture holds together when pressed.
- Cover the bowl and let the filling sit at room temperature for 15 minutes to allow the flavors to meld and the currants to soften slightly.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out your puff pastry (about 1/8 inch thick) and cut into circles about 4 inches (10 cm) in diameter. Place a heaping tablespoon of filling in the center of each circle.
- Brush the edges of the pastry with a little water, then gather the edges together over the filling and pinch to seal. Flip the cake seam-side down and gently flatten it with your palm to about 1/2 inch (1 cm) thick.
- Place the cakes on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with granulated sugar.
- Using a sharp knife, make two small slits on the top of each cake to allow steam to escape.
- Bake for 18–20 minutes, until the pastry is golden brown and puffed. Let cool on a wire rack for at least 5 minutes before serving.
Tips
- Substitutions: If you can’t find dried currants, use raisins or chopped dates. For the candied peel, you can substitute equal parts dried apricots or crystallized ginger, but note that ginger will add a spicier kick.
- Butter temperature: Make sure the butter is softened to room temperature so it blends evenly. If it’s too cold, the filling will be lumpy.
- Sealing: Don’t overfill the pastry circles, or the filling may leak out during baking. A heaping tablespoon is just right for a 4-inch circle.
- Chilling: If the pastry becomes too soft while you work, chill the assembled cakes for 10–15 minutes before baking. This helps them hold their shape.
Serving Suggestions
Serve Eccles cakes slightly warm or at room temperature. They are perfect with a cup of tea or coffee. For a decadent dessert, serve them with a dollop of clotted cream or a scoop of vanilla ice cream. They also make a lovely addition to a holiday cookie tray.
Variations
- Spiced Orange: Add 1 teaspoon of orange zest and substitute orange juice for the lemon juice.
- Nutty Crunch: Add 1/4 cup (30 g) of finely chopped walnuts or pecans to the filling for extra texture.
- Bourbon or Rum: For an adult twist, soak the currants in 2 tablespoons of bourbon or dark rum for 30 minutes before mixing the filling. Drain well before using.
- Vegan: Use a vegan butter substitute and a non-dairy milk wash (like almond milk) instead of the egg wash.
Storage and Reheating
Store baked Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten fresh. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. You can also freeze the unbaked, assembled cakes for up to 2 months. Bake from frozen, adding an extra 2–3 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought puff pastry? Yes, absolutely. Store-bought puff pastry works perfectly. Just make sure it is thawed according to package directions before using.
Why are my Eccles cakes leaking filling? This usually happens if the cakes are overfilled or the edges are not sealed properly. Make sure to pinch the edges firmly and use the correct amount of filling.
Can I make the filling ahead of time? Yes, you can make the filling up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before using.
What is the best way to chop candied peel? Candied peel can be sticky and hard to chop. Use a sharp knife and dip it in hot water occasionally, or use kitchen shears to snip it into small pieces.
Can I use fresh currants instead of dried? No, fresh currants have a very different texture and moisture content. Stick with dried currants for the authentic flavor and texture.
My filling is too dry, what should I do? If the filling seems dry, add a teaspoon of water or lemon juice at a time until it comes together. The butter should be enough, but it depends on the dryness of your fruit.
Related
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- Italian Brioche Recipe: Soft, Sweet Yeast Bread
- Italian Brioche with Cream: Soft Sweet Rolls
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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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