Eccles Cake Origin & Authentic Recipe

Eccles cakes are small, round pastries from the town of Eccles in Greater Manchester, England, filled with a spiced mixture of currants and candied peel, then baked until the flaky pastry is golden and the filling is sticky and sweet. They are a classic British teatime treat, and while their exact origin is disputed, they have been made since at least the 18th century. This recipe recreates the traditional version with a buttery rough-puff pastry and a fragrant currant filling—a combination that works because the crisp pastry contrasts perfectly with the soft, tangy-sweet fruit.

Ingredients

2 cups (250 g) all-purpose flour, plus extra for dusting
1/2 cup (115 g) cold unsalted butter, cut into small cubes
1/2 cup (120 ml) cold water
1 cup (150 g) dried currants
1/2 cup (85 g) mixed candied peel, finely chopped
1/2 cup (100 g) light brown sugar, packed
2 tbsp (30 g) unsalted butter, melted
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 large egg, beaten (for egg wash)
2 tbsp (25 g) granulated sugar, for sprinkling

Instructions

Make the pastry: In a large bowl, mix the flour and salt. Add the cold cubed butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the cold water and mix until a dough forms. Turn out onto a lightly floured surface, shape into a rectangle, wrap in plastic wrap, and chill for 30 minutes.
Roll the dough out on a floured surface into a rectangle about 1/2 inch (1 cm) thick. Fold the top third down and the bottom third up (like a letter), give it a quarter turn, and roll out again. Repeat the folding and rolling twice more, then wrap and chill for another 30 minutes. This creates the flaky layers.
Meanwhile, make the filling: In a bowl, combine the currants, candied peel, brown sugar, melted butter, nutmeg, cinnamon, and allspice. Mix well and set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the chilled pastry out to about 1/8 inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut out 12 circles. Gather the scraps and re-roll if needed.
Place a heaping tablespoon of filling in the center of each circle. Brush the edges with a little water, then gather the edges up over the filling and pinch to seal. Turn the cake seam-side down and gently roll or press with your hand to flatten into a disc about 3 inches (7.5 cm) in diameter.
Place the cakes on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Brush the tops with the beaten egg, then sprinkle with granulated sugar. Use a sharp knife to cut two small slits on the top of each cake to let steam escape.
Bake for 18–20 minutes, until the pastry is golden brown and crisp. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Keep everything cold: The pastry needs cold butter and water to create flaky layers. If the dough becomes too soft while rolling, chill it again for 10 minutes.
Substitute the candied peel: If you can’t find mixed candied peel, use equal parts chopped candied orange and lemon peel, or omit it and add an extra 2 tablespoons of currants.
Seal well: Make sure the edges are completely sealed before baking, or the filling will leak out and burn on the tray.
Don’t overfill: Use a heaping tablespoon per cake; too much filling makes them hard to seal and they may burst.

Serving Suggestions

Eccles cakes are traditionally served with a cup of tea or coffee. They are delicious on their own, but you can also serve them with a slice of sharp cheddar cheese, which is a classic British pairing that balances the sweetness. For dessert, warm them slightly and serve with a scoop of vanilla ice cream or a dollop of clotted cream.

Variations

Spiced variation: Add 1/4 teaspoon of ground ginger or cardamom to the filling for extra warmth.
Citrus twist: Add the zest of one lemon or orange to the filling for a brighter flavor.
Whole wheat pastry: Replace half the all-purpose flour with whole wheat flour for a nuttier, denser pastry.
Mini eccles cakes: Use a 3-inch (7.5 cm) cutter and reduce the baking time to 12–15 minutes, making about 18 small cakes.

Storage and Reheating

Store Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. They can also be frozen for up to 3 months; thaw at room temperature and reheat as above.

Frequently Asked Questions

Why are they called Eccles cakes? The name comes from the town of Eccles in Greater Manchester, England, where they were first sold in the late 18th century. The exact origin is disputed, but they have been a local specialty for over 200 years.

Can I use store-bought puff pastry? Yes, you can use a sheet of all-butter puff pastry to save time. Roll it out slightly thinner and follow the same filling and baking steps. The texture will be lighter and less dense than the traditional rough-puff, but still delicious.

Why did my filling leak out? This usually happens if the edges weren’t sealed properly or if the cakes were overfilled. Make sure to pinch the edges firmly and leave a small border. Also, the slits on top help release steam, so don’t skip them.

Can I make the filling ahead of time? Yes, the filling can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before using.

Are Eccles cakes served hot or cold? They are often served warm or at room temperature. If served hot, the filling is very runny, so let them cool for at least 5 minutes after baking to avoid burning your mouth.

Can I use raisins instead of currants? Yes, raisins can be substituted, but they are larger and sweeter. Chop them roughly to distribute the sweetness more evenly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).