Eccles cakes are small, round pastries from the town of Eccles in Greater Manchester, England, made with flaky puff pastry and a sweet, spiced currant filling. They are a beloved British bake, known for their crisp, sugary exterior and sticky, fragrant center. This recipe gives you a genuinely delicious version that works well at home, using shop-bought puff pastry for convenience and a simple, reliable filling.
Ingredients
- 2 sheets (about 1 lb / 450 g) all-butter puff pastry, thawed if frozen
- 1 cup (150 g) currants
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (55 g) unsalted butter, melted
- 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
- In a medium bowl, stir together the currants, brown sugar, melted butter, cinnamon, nutmeg, and allspice until well combined. Set aside to let the flavors meld while you prepare the pastry.
- On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 6 circles from each sheet (12 total). Gather and re-roll scraps once if needed.
- Place a heaping tablespoon (about 20 g) of the currant filling in the center of each pastry circle. Lightly brush the edges with water.
- Gather the edges of each circle 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 or round cake, about 1/2-inch (1 cm) thick. The currants may slightly poke through – that’s fine.
- Place the cakes on a baking sheet lined with parchment paper, spacing them about 2 inches (5 cm) apart. Chill in the refrigerator for 30 minutes. This helps the pastry hold its shape and prevents the filling from leaking.
- Preheat the oven to 400°F (200°C).
- Brush the tops of the chilled cakes with the beaten egg, then sprinkle generously with granulated sugar.
- Bake for 15–20 minutes, until the pastries are puffed and deep golden brown. The sugar will caramelize slightly.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Keep the pastry cold: Cold puff pastry is easier to handle and puffs better. If the dough becomes soft while shaping, return it to the fridge for 10 minutes.
- Seal well: Make sure the edges are tightly sealed before rolling, or the filling will leak out during baking and burn on the tray.
- Substitute currants: If you don’t have currants, use raisins or chopped dried cranberries. The flavor will be slightly different but still delicious.
- No fluted cutter? Use a plain round cookie cutter or even a glass. The shape doesn’t affect the taste.
Serving Suggestions
Eccles cakes are traditionally enjoyed with a cup of tea or coffee. They also pair wonderfully with a sharp cheddar cheese – a classic British combination. Serve them slightly warm for the best texture, or at room temperature as an afternoon treat.
Variations
- Spiced orange: Add 1 teaspoon of orange zest to the filling for a citrusy lift.
- Butterier pastry: For a richer version, brush the baked cakes with a little melted butter as soon as they come out of the oven.
- Mini eccles cakes: Use a 3-inch (7.5 cm) cutter and reduce the baking time to 12–15 minutes. Great for parties.
- Vegan version: Use vegan puff pastry, replace the butter with a plant-based alternative, and use a non-dairy milk wash instead of egg.
Storage and Reheating
Store leftover Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. They can also be frozen for up to 2 months – thaw at room temperature and reheat in the oven.
Frequently Asked Questions
Why are they called Eccles cakes? They are named after the town of Eccles in Greater Manchester, England, where they were first made commercially in the 18th century. The exact origin is disputed, but the name stuck.
Can I use shortcrust pastry instead? Yes, but the texture will be different – more like a pie than a flaky pastry. Puff pastry is traditional, but shortcrust works as a sturdy alternative.
Why did my filling leak out? This usually happens if the edges weren’t sealed well or if the pastry was too warm. Make sure to pinch the edges firmly and chill the cakes before baking.
Can I make the filling ahead of time? Absolutely. The filling can be made up to 3 days in advance and kept in the fridge. Bring it to room temperature before using.
Are Eccles cakes served hot or cold? They are delicious both ways. Traditionally they are eaten warm, but they are also good at room temperature. Many people enjoy them slightly reheated.
Can I freeze the unbaked cakes? Yes. Assemble the cakes, but don’t brush with egg. Freeze them on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to the cooking time.
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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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