Eccles cakes are a classic British pastry of flaky, buttery puff pastry wrapped around a spiced currant and candied peel filling. This recipe recreates the beloved Marks & Spencer version you remember: a generous, fruit-packed center, a crisp, golden exterior, and a satisfying crunch from a sprinkle of sugar. It works because the filling is cooked briefly to concentrate its flavor and the pastry is kept cold for maximum flakiness.
Ingredients
- 1 lb 2 oz (500 g) all-butter puff pastry, thawed if frozen
- 1 1/2 cups (225 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, softened
- 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
- Make the filling: In a bowl, mix the currants, candied peel, brown sugar, softened butter, cinnamon, nutmeg, and allspice until well combined. Set aside for 15 minutes to let the flavors meld.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry to about 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut out 8 circles. Re-roll scraps if needed.
- Place a heaping tablespoon of filling (about 1 1/2 oz / 40 g) in the center of each pastry circle. Brush the edges with a little beaten egg.
- Gather the edges of each circle up over the filling and pinch tightly to seal, forming a small pouch. Turn seam-side down and gently roll with a rolling pin to flatten slightly, until the filling just peeks through the pastry. Aim for about 3 1/2 inches (9 cm) in diameter.
- Place the cakes on the prepared baking sheet, spacing them 2 inches (5 cm) apart. Brush the tops with the remaining beaten egg and sprinkle generously with granulated sugar.
- Using a sharp knife, cut 3 small slits on the top of each cake to allow steam to escape.
- Bake for 20–25 minutes, until the pastry is deep golden brown and crisp. The filling will be bubbling slightly through the slits.
- Transfer to a wire rack and cool for at least 10 minutes before serving. They are delicious warm or at room temperature.
Tips
- Keep pastry cold: If the pastry warms up, it becomes sticky and difficult to seal. Chill the shaped cakes on the baking sheet for 10 minutes before baking if your kitchen is warm.
- Seal well: Pinch the edges firmly to prevent the filling from leaking during baking. If the filling does leak, it will caramelize on the pan—still tasty, but less neat.
- Substitutions: No currants? Use raisins or chopped dates. For candied peel, substitute dried orange zest or omit it entirely—the cakes will be less sweet but still spiced.
- Don’t over-roll: If you roll the filled cakes too thin, the pastry will tear and the filling will burst out. Keep them about 3 1/2 inches (9 cm) wide.
Serving Suggestions
Serve eccles cakes warm with a cup of strong tea or coffee. For a dessert, pair them with a scoop of vanilla ice cream or a dollop of clotted cream. They also make a lovely addition to an afternoon tea spread alongside finger sandwiches.
Variations
- Spiced apple: Replace half the currants with finely chopped dried apple and add 1/2 tsp ground ginger.
- Citrus boost: Add 1 tbsp orange zest and 1 tbsp lemon zest to the filling for a brighter flavor.
- Mini eccles: Use a 3-inch (8 cm) cutter and reduce baking time to 15–18 minutes. Makes about 12.
- Gluten-free: Use a gluten-free puff pastry and ensure your currants and candied peel are certified gluten-free.
Storage and Reheating
Store eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within 24 hours. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it makes the pastry soggy. You can also freeze unbaked, shaped cakes for up to 2 months; bake from frozen, adding 5 minutes to the cooking time.
Frequently Asked Questions
Can I use ready-made puff pastry? Yes, that’s what this recipe calls for. Look for all-butter puff pastry for the best flavor and flakiness. If using frozen, thaw it overnight in the refrigerator.
Why did my filling leak out? This usually happens if the pastry wasn’t sealed tightly or if you rolled the cakes too thin. Make sure to pinch the edges firmly and keep the cakes at least 3 inches (8 cm) wide. Also, don’t overfill—stick to about 1 1/2 tablespoons per cake.
Can I make the filling ahead of time? Absolutely. The filling can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using so it’s easier to spoon.
Are eccles cakes served hot or cold? Traditionally they are served warm or at room temperature. Warm is best for the flaky texture, but they are also delicious cold.
What is the difference between an Eccles cake and a currant bun? An Eccles cake uses flaky puff pastry and is flat and round, while a currant bun is a yeast-based bread roll. The fillings are similar, but the textures are very different.
Can I use a different dried fruit? Yes, you can substitute raisins, sultanas, or chopped dates for the currants. Keep the total weight the same. Dried cherries or cranberries also work, but they will change the flavor profile.
Related
- Euro Classic Brioche Recipe: Rich & Buttery
- Frozen Brioche Bread: How to Freeze, Thaw & Reheat
- Camarones al Ajillo Recipe (Garlic Shrimp)
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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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