Eccles cakes are a beloved Lancashire specialty: small, round pastries filled with a spiced mixture of currants and candied peel, encased in flaky, buttery puff pastry and finished with a sprinkle of sugar. They’re wonderfully versatile—equally at home with a mid-morning coffee or as a comforting dessert with cheese. This recipe delivers a genuinely crisp, golden exterior and a moist, fragrant filling, using shop-bought puff pastry to keep the process straightforward while still achieving that classic, bakery-quality result.
Ingredients
- 1 lb 2 oz (500 g) all-butter puff pastry, thawed if frozen
- 1 cup (150 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/4 cup (50 g) light brown sugar, firmly packed
- 2 oz (60 g) unsalted butter, melted and cooled slightly
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tbsp (15 ml) fresh lemon juice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) granulated sugar, for sprinkling
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the currants, candied peel, brown sugar, melted butter, nutmeg, allspice, cinnamon, and lemon juice. Stir until everything is well coated. Set aside.
- On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch (3 mm). Using a 4-inch (10 cm) round cutter, stamp out as many rounds as you can. Gather the scraps, re-roll, and cut more rounds until you have 12 total.
- Place a heaping tablespoon of the currant mixture in the center of each pastry round. Brush the edges with a little water.
- Gather the edges of each round up over the filling and pinch firmly to seal, forming a small pouch. Turn the pouch seam-side down and gently roll with a rolling pin to flatten into an oval or round, about 1/2 inch (1 cm) thick. Be careful not to tear the pastry—if the filling pokes through, just pinch it closed.
- Arrange the filled pastries on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Use a sharp knife to cut two or three small slits on the top of each to let steam escape.
- Brush the tops with the beaten egg and sprinkle generously with granulated sugar.
- Bake for 15–20 minutes, until the pastries are puffed and deep golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Keep the pastry cold: Work quickly and handle the pastry as little as possible. If it becomes sticky or too soft, chill it in the refrigerator for 10 minutes before rolling.
- Seal well: A tight seal is essential to prevent the filling from leaking during baking. If any gaps remain, press the edges together firmly with your fingers or a fork.
- Substitutions: No currants? Use raisins or chopped dried figs. No candied peel? Add an extra 1/4 cup (40 g) of currants and a teaspoon of grated orange zest. The flavor will be slightly different but still delicious.
- Common mistake: Don’t overfill the pastries—too much filling makes them difficult to seal and they may burst open. A heaping tablespoon is just right.
Serving Suggestions
Serve Eccles cakes warm from the oven with a cup of strong tea or coffee. For a classic Lancashire pairing, enjoy them with a slice of sharp cheddar cheese—the salty cheese contrasts beautifully with the sweet, spiced currants. They also make a lovely dessert with a dollop of clotted cream or a scoop of vanilla ice cream.
Variations
- Spiced twist: Add 1/4 teaspoon of ground ginger or cardamom to the filling for extra warmth.
- Citrus boost: Swap the lemon juice for orange juice and add 1 teaspoon of finely grated orange zest.
- Nutty version: Stir in 2 tablespoons of finely chopped walnuts or pecans for added crunch.
- Mini Eccles cakes: Use a 3-inch (7.5 cm) cutter and reduce the baking time to 12–15 minutes.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To refresh them, reheat in a preheated 350°F (175°C) oven for 5–7 minutes until warm and crisp. They can also be frozen for up to 2 months—wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff? Yes, but the texture will be denser and less flaky. If using shortcrust, roll it slightly thicker (about 1/4 inch / 6 mm) and bake at 375°F (190°C) for 25–30 minutes.
Why did my Eccles cakes leak? Leaking usually happens when the pastry isn’t sealed properly or the filling is too moist. Make sure to pinch the edges firmly and don’t overfill. Also, cutting slits on top allows steam to escape, preventing bursts.
Can I make the filling ahead of time? Absolutely. Mix the filling up to 2 days in advance and keep it covered in the refrigerator. Let it come to room temperature before using.
Do I need to chill the filled pastries before baking? Chilling for 15–20 minutes helps the pastry hold its shape and reduces leakage. It’s not strictly necessary, but it improves the final texture.
Can I use frozen puff pastry? Yes, just thaw it in the refrigerator overnight or on the counter for 30–40 minutes until pliable but still cold. Keep it chilled until ready to roll.
What is the traditional way to eat Eccles cakes? Traditionally, they are served cold with butter or cheese, but many people prefer them warm. Either way is delicious.
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- Brioche and Brew: Rich French Bread Paired with Coffee
- Brioche de Paris Walnut Creek Recipe
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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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