Eccles cakes are traditional pastries from Eccles, Greater Manchester: flaky puff pastry wrapped around a buttery, warmly spiced currant filling. This straightforward UK-style recipe uses ready-made all-butter puff pastry for crisp layers and a generous, fragrant centre, making the little cakes much easier to shape at home.
Ingredients
- 1 sheet ready-rolled all-butter puff pastry, about 14 oz (400 g), chilled
- 1 cup (150 g) currants
- 3 tbsp (42 g) unsalted butter
- ⅓ cup (70 g) light brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tsp finely grated lemon zest
- 1 tbsp (15 ml) water, plus a little for sealing
- 1 tbsp (15 ml) milk, for brushing
- 1 tbsp (12 g) demerara sugar, for sprinkling
Instructions
- Make the filling. Melt the butter in a small saucepan over low heat. Stir in the brown sugar, cinnamon, nutmeg, allspice, lemon zest and water until the sugar looks damp and the mixture is combined. Add the currants and stir to coat. Cook gently for 2 minutes, then take the pan off the heat and leave the filling to cool completely, about 20 minutes. Cooling matters: warm filling can soften the pastry and make sealing difficult.
- Prepare the oven and pastry. While the filling cools, heat the oven to 400°F (200°C), or 375°F (190°C) for a fan oven. Line a baking sheet with parchment paper. Keep the pastry chilled until you are ready to use it. Unroll it on a lightly floured surface and cut it into eight equal squares, roughly 4½ inches (11 cm) across. If the sheet is a different shape, cut eight pieces as evenly as you can.
- Fill the squares. Divide the cooled currant mixture into eight portions. Place one portion in the centre of each pastry square, keeping the edges clear. Bring the four corners together over the filling, then pinch the seams firmly to close. Pinch any gaps along the sides as well so the currants cannot escape.
- Shape and chill briefly. Turn each parcel seam-side down. Gently press it into a thick round, about ¾ inch (2 cm) tall; avoid flattening it so much that the filling breaks through. Arrange the rounds on the lined sheet with space between them. Chill for 10 minutes to help the pastry hold its shape while baking.
- Finish the tops. Brush each round lightly with milk and sprinkle with demerara sugar. With a sharp knife, make two or three short, shallow cuts across the top of each cake. Do not cut deeply through the pastry into the filling.
- Bake. Bake for 18–22 minutes, until the pastry is well risen and deep golden, with no pale, doughy patches. Rotate the baking sheet once if your oven browns unevenly. Some syrup may bubble out; that is normal. Leave the cakes on the tray for 5 minutes, then transfer them carefully to a wire rack. The filling will be very hot, so let them cool until warm before eating.
Tips
- Keep pastry cold. If it becomes soft or sticky while you shape the cakes, return it to the refrigerator for 10 minutes. Cold pastry is easier to handle and is more likely to bake into crisp layers.
- Seal thoroughly. Pinch the joins closed before turning each parcel over. A small opening can let sugary filling leak onto the tray and burn.
- Choose the right dried fruit. Currants are the classic choice and are smaller and less juicy than raisins. If you cannot find them, use finely chopped raisins or sultanas; the filling will be a little sweeter and less traditionally textured.
- Watch the finish, not just the timer. Ovens vary, and a pale top usually means the pastry needs longer. If the sugar begins to darken too quickly, lower the oven by 15°F (about 8°C) and continue until the pastry is cooked through.
Serving Suggestions
Serve Eccles cakes warm or at room temperature, with a cup of tea or coffee. A small piece of Lancashire or another sharp, crumbly cheese is a traditional savoury partner; the salty cheese balances the sweet, spiced fruit. For a simple dessert, offer one alongside vanilla ice cream or a spoonful of thick cream. The cakes are rich, so one pastry per person is usually plenty after a meal.
Variations
For a more citrus-forward filling, add another ½ teaspoon of lemon zest or use orange zest instead. A tablespoon of finely chopped candied peel can also be stirred into the cooled currants. If you like a deeper spice flavour, increase the cinnamon slightly, but keep the spices balanced so they do not overwhelm the fruit.
For a dairy-free version, use a vegan puff pastry and replace the butter with a firm plant-based baking block; brush the tops with plant milk. Check the pastry label, as some ready-made varieties contain butter and others do not. The result may be less buttery in flavour. You can use homemade rough-puff pastry if preferred, but allow extra preparation and chilling time; ready-rolled pastry keeps this recipe practical.
Storage and Reheating
Let baked cakes cool, then refrigerate them in a covered container within 2 hours. They keep for up to 3–4 days in the refrigerator. To restore crispness, heat them on a baking sheet at 325°F (165°C) for about 6–8 minutes, then let them cool briefly before serving. A microwave warms them quickly but makes the pastry soft, so use it only if crisp layers are not important.
To freeze, cool the baked cakes completely, wrap them individually or arrange them in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw in the refrigerator, then reheat in the oven as above. Do not leave filled or baked cakes at room temperature for more than 2 hours; discard any that have been left out longer.
Frequently Asked Questions
Are Eccles cakes the same as mince pies?
No. Eccles cakes are small puff-pastry rounds filled mainly with currants, butter, sugar and spice. Mince pies usually have a shortcrust pastry shell and a filling of mincemeat, which commonly includes a wider mix of dried fruit and may contain suet.
Can I make Eccles cakes with frozen puff pastry?
Yes. Thaw it according to the packet directions, usually in the refrigerator, and keep it cool while shaping. If it becomes pliable and sticky, chill it again before filling. Avoid thawing it until warm, as soft pastry is harder to seal neatly.
Can I prepare them ahead?
You can make the filling up to 2 days in advance and keep it covered in the refrigerator. You can also shape the pastries, cover the tray and refrigerate for up to a few hours before baking. Add a minute or two to the bake if the pastries go into the oven very cold, and check that they are deeply golden.
Why did the filling leak out?
The parcels may not have been pinched completely closed, or the filling may have been warm and softened the pastry. Use cooled filling, leave a clear border around it, seal every seam firmly and place each cake seam-side down. A little leakage is common and does not make the cakes unsafe or unusable.
Can I use raisins instead of currants?
Yes. Chop larger raisins or sultanas into small pieces so they fit easily inside the pastry. They are generally sweeter and plumper than currants, so the cakes will have a softer, less traditional filling texture.
How do I know when Eccles cakes are done?
The pastry should be risen and evenly golden, including around the sides, with no raw-looking dough. Begin checking at 18 minutes, since pastry thickness and oven performance vary. Allow the cakes to cool for a few minutes before eating because the hot fruit filling can burn.
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