Eccles cakes are a beloved British pastry from the town of Eccles in Greater Manchester, made with flaky, buttery puff pastry wrapped around a spiced, sweet currant filling. These golden, sugar-crusted treats are surprisingly simple to make at home, and the combination of crisp pastry and juicy, fragrant fruit makes them utterly irresistible. This recipe delivers a genuinely authentic version that is perfect for tea time or a delightful dessert.
Ingredients
- 2 sheets (1 package, 17.3 oz / 490 g) frozen puff pastry, thawed
- 1 cup (150 g) currants
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (55 g) unsalted butter, melted
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) granulated sugar (for sprinkling)
Instructions
- In a medium bowl, combine the currants, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Stir until the fruit is evenly coated. Set aside to let the flavors meld while you prepare the pastry.
- On a lightly floured surface, roll out each sheet of puff pastry to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 6 rounds from each sheet, re-rolling scraps if needed, to make 12 total.
- Place a heaping tablespoon (about 1.5 tbsp / 20 g) of the currant mixture in the center of each pastry round. Lightly brush the edges with 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 it with a rolling pin to flatten into an oval about 1/2-inch (1 cm) thick, being careful not to tear the pastry. The currants should just peek through.
- Place the Eccles cakes on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between them. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes (this helps the pastry hold its shape during baking).
- Preheat your oven to 400°F (200°C).
- Brush the tops of the chilled cakes with the beaten egg and sprinkle generously with granulated sugar.
- Using a sharp knife, cut three small slits on the top of each cake to allow steam to escape.
- Bake for 18–20 minutes, or until the pastries are puffed and deep golden brown. Let them 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 everything cold: Chilled pastry and a cold baking sheet help the Eccles cakes rise evenly and keep their shape. If the pastry becomes too soft while working, pop it back in the fridge for a few minutes.
- Seal well: If the edges aren’t sealed tightly, the filling will leak out during baking. Pinch firmly and roll gently—if a tear appears, patch it with a scrap of pastry.
- Substitute for currants: If currants are hard to find, use an equal amount of raisins or chopped dates. The flavor will be slightly sweeter and less tart, but still delicious.
- Don’t overbake: The sugar on top can burn quickly. Check at 18 minutes; the cakes should be a rich golden brown, not dark.
Serving Suggestions
Eccles cakes are traditionally served with a cup of strong tea or coffee. They also pair beautifully with a sharp cheddar cheese—the salty cheese contrasts wonderfully with the sweet, spiced filling. For dessert, serve them warm with a dollop of clotted cream or vanilla ice cream.
Variations
- Citrus twist: Add the zest of one orange or lemon to the currant mixture for a bright, fresh note.
- Spiced rum: Soak the currants in 2 tablespoons of dark rum for 30 minutes before mixing, then drain well. This adds a rich, adult flavor.
- Mini Eccles cakes: Use a 3-inch (7.5 cm) cutter and reduce the baking time to 12–15 minutes. Perfect for parties.
- Vegan version: Use vegan puff pastry, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for the wash, and coconut oil or vegan butter in the filling.
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.
Frequently Asked Questions
Why do my Eccles cakes leak filling?
Leaking usually happens if the pastry isn’t sealed well or if the cakes are overfilled. Make sure to pinch the edges firmly and use the recommended amount of filling. Also, chilling before baking helps the pastry hold together.
Can I make the filling ahead of time?
Yes, you can prepare the currant mixture up to 3 days in advance and keep it refrigerated. Let it come to room temperature before filling the pastry.
Can I freeze Eccles cakes?
Absolutely. Freeze unbaked, shaped cakes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–7 minutes to the baking time. Baked cakes also freeze well for up to 1 month.
What is the difference between Eccles cakes and Banbury cakes?
Banbury cakes are similar but traditionally use a flaky pastry (not puff) and often include rosewater and candied peel. Eccles cakes are simpler, with a spiced currant filling and puff pastry.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly. Just make sure it’s properly thawed (usually overnight in the fridge) and kept cold while working.
Are Eccles cakes served warm or cold?
They are delicious both ways. Warm, they are soft and fragrant; cold, the pastry is crisper. Traditionally they are enjoyed at room temperature with tea.
Related
- Brioche English Muffins: Rich, Tender, & Easy Recipe
- Brioche Hot Dog Buns: Soft, Rich Recipe
- Brioche Ice Cream Sandwich Recipe
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