Eccles cakes and Welsh cakes are two beloved British bakes that are often confused, but they are quite different. Eccles cakes are flaky pastries filled with spiced currants, while Welsh cakes are griddle-cooked, scone-like rounds studded with dried fruit. Both are delicious, but understanding their differences helps you choose the right one for your tea time.
Ingredients
For the Eccles Cakes (makes 8)
- 2 sheets (1 lb / 450 g) puff pastry, thawed if frozen
- 1 cup (150 g) currants or raisins
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 egg, beaten with 1 tbsp water (for egg wash)
- 2 tbsp (25 g) granulated sugar, for sprinkling
For the Welsh Cakes (makes 8)
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/2 cup (75 g) currants or raisins
- 1 large egg
- 2–3 tbsp (30–45 ml) milk
- 1 tbsp (15 g) butter, for greasing the griddle
Instructions
For the Eccles Cakes
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix the currants, brown sugar, melted butter, cinnamon, nutmeg, and allspice until combined.
- On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch (3 mm) thick. Cut each sheet into 4 squares (8 total).
- Place a heaping tablespoon of the currant mixture in the center of each square. Brush the edges with water, then gather the corners up over the filling and pinch to seal.
- Flip each bundle seam-side down, and gently roll with a rolling pin to flatten into an oval, being careful not to tear the pastry. The currants should just peek through.
- Place the ovals on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with granulated sugar. Cut two small slits on each top to let steam escape.
- Bake for 15–18 minutes, until golden brown and puffed. Cool on a wire rack for 5 minutes before serving.
For the Welsh Cakes
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and nutmeg. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the currants. Add the egg and 2 tablespoons of milk, mixing with a fork until a soft dough forms. Add the extra tablespoon of milk only if the dough is too dry.
- Turn the dough out onto a lightly floured surface and knead gently for 1 minute. Roll to 1/4-inch (6 mm) thickness.
- Cut out rounds with a 3-inch (7.5 cm) cookie cutter, re-rolling scraps as needed.
- Heat a griddle or heavy frying pan over medium heat and grease with the 1 tablespoon of butter. Cook the Welsh cakes in batches for 3–4 minutes per side, until golden brown and cooked through.
- Transfer to a wire rack to cool slightly. Dust with extra sugar if desired.
Tips
- Puff pastry handling: Keep the pastry cold; if it gets too warm, chill it for 10 minutes before rolling.
- Welsh cake consistency: The dough should be soft but not sticky. If it’s too wet, add a little flour; if too dry, add a splash more milk.
- Griddle temperature: Cook Welsh cakes over medium heat—too high and they’ll burn outside while staying raw inside.
- Substitutions: Use dried cranberries or chopped dates instead of currants. For the Eccles cakes, you can use a store-bought mincemeat (without suet) as a shortcut, but reduce the sugar.
Serving Suggestions
Serve Eccles cakes warm, with a slice of sharp cheddar cheese on the side—a classic combination. Welsh cakes are traditionally eaten warm, dusted with sugar, alongside a cup of tea. Both are excellent for afternoon tea, breakfast, or a snack.
Variations
- Spiced Eccles: Add 1/2 tsp ground ginger and a pinch of cloves to the filling.
- Lemon Welsh cakes: Add the zest of one lemon to the dough for a citrusy twist.
- Chocolate chip: Swap half the currants for mini chocolate chips in either recipe.
- Gluten-free: Use a 1:1 gluten-free flour blend for Welsh cakes—texture will be slightly more crumbly.
Storage and Reheating
Both treats keep in an airtight container at room temperature for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5 minutes, or in a toaster oven. Welsh cakes can also be reheated in a dry frying pan over low heat for 1–2 minutes per side. Freeze either for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use shortcrust pastry for Eccles cakes? Yes, but they won’t be as flaky. Use a 9-inch (23 cm) shortcrust pie crust rolled thin, and bake at 375°F (190°C) for 20–25 minutes.
Why are my Welsh cakes raw in the middle? The griddle is too hot. Lower the heat and cook longer—they should be golden on both sides and spring back when pressed.
Can I make these ahead of time? Yes, both can be made a day ahead. Store in an airtight container and reheat before serving.
What’s the difference between currants and raisins? Currants are small, dark, and tangy; raisins are larger and sweeter. You can swap them 1:1, but flavor will change slightly.
Can I bake Welsh cakes instead of griddling? Yes, bake at 350°F (175°C) for 10–12 minutes, but they won’t have the traditional griddle marks and will be cakier.
Do Eccles cakes need to be served warm? They’re best warm, but they’re also good at room temperature. Reheat for 5 minutes in a 350°F (175°C) oven to refresh.
Related
- Brioche Without Yeast: Quick Buttery Bread
- Brioche Yeast Recipe: Soft, Rich & Buttery
- Brioche Recipe with Butter: Soft, Rich & Fluffy
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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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