Eccles cakes are a traditional British pastry from the town of Eccles in Greater Manchester, made with flaky puff pastry wrapped around a sweet, spiced filling of currants and candied peel. They are beloved for their crisp, sugary exterior and juicy, aromatic center, making them a perfect teatime treat. This recipe delivers a genuinely delicious version with a buttery, golden crust and a fragrant, fruity filling that is easy to make at home.
Ingredients
- 2 sheets (1 lb / 450 g) frozen puff pastry, thawed
- 1 cup (150 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) packed light brown sugar
- 4 tbsp (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 (25 g) granulated sugar, for sprinkling
Instructions
- In a medium bowl, combine the currants, candied peel, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Stir until everything is well coated. Set aside to let the flavors meld while you prepare the pastry.
- Lightly flour a clean work surface. Roll out each puff pastry sheet to about 1/8-inch (3 mm) thickness. Using a 3.5-inch (9 cm) round cutter, cut out 6 circles from each sheet, re-rolling scraps if needed, to get 12 circles total.
- Place about 1 heaping tablespoon (about 20 g) of the fruit filling in the center of each pastry circle. Be careful not to overfill, as it will leak during baking.
- Brush the edges of each circle with a little beaten egg. Gather the edges up over the filling and pinch firmly to seal, forming a small bundle. Turn the bundle seam-side down and gently flatten with your palm into a disc about 2.5 inches (6 cm) wide.
- Using a sharp knife, make three small slashes on the top of each cake to allow steam to escape. Place the cakes on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between them. Chill in the refrigerator for 20 minutes.
- Preheat your oven to 400°F (200°C).
- Brush the chilled cakes generously with the remaining beaten egg, then sprinkle each with a little granulated sugar.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. The sugar will create a lovely crisp, shiny top.
- Transfer to a wire rack and let cool for at least 10 minutes before serving. They are delicious warm, but also excellent at room temperature.
Tips
- Keep everything cold: Work quickly and keep the pastry chilled. If it becomes too soft, pop it back in the fridge for a few minutes. Cold pastry puffs better and holds its shape.
- Seal tightly: Make sure the edges are sealed well before flattening, or the filling will leak out during baking. If you see any gaps, pinch them closed.
- Don’t skip the chilling: Chilling the assembled cakes before baking helps them hold their shape and prevents the butter in the pastry from melting too quickly, which would make them tough.
- Make ahead: You can assemble the cakes and keep them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve Eccles cakes slightly warm or at room temperature with a cup of strong tea or coffee. They are also lovely with a dollop of clotted cream or a slice of sharp cheddar cheese, which contrasts beautifully with the sweet, spiced filling.
Variations
- Spiced Variation: Add a pinch of ground ginger or cardamom to the filling for a different spice profile.
- Citrus Twist: Add the finely grated zest of one orange or lemon to the fruit mixture for a brighter, fresher flavor.
- Butter Pastry: For a more traditional, crumbly texture, substitute the puff pastry with a shortcrust or rough puff pastry. The filling stays the same.
- No Candied Peel: If you don’t have candied peel, replace it with an equal amount of dried apricots or raisins, finely chopped.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within the first 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until just heated through and the pastry is crisp again. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I use fresh currants instead of dried? Fresh currants are not suitable for this recipe, as they contain too much moisture and would make the filling soggy. Dried currants are essential for the traditional texture and flavor.
Why did my filling leak out? Leaking usually happens when the cakes are overfilled or the edges are not sealed properly. Make sure to use about a tablespoon of filling per cake and pinch the edges firmly. Also, the slashes on top help steam escape, so don’t skip them.
Can I freeze Eccles cakes? Yes, you can freeze them either before or after baking. To freeze unbaked, assemble the cakes and place them on a tray in the freezer until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few minutes to the baking time. Baked cakes can also be frozen for up to 3 months; thaw and reheat in the oven.
What is the difference between Eccles cakes and Banbury cakes? While both are spiced currant pastries, Banbury cakes are typically oval-shaped, made with a richer shortcrust or puff pastry, and often include rosewater and a more complex spice blend. Eccles cakes are round and simpler in filling.
Can I use store-bought puff pastry? Absolutely. Store-bought puff pastry works very well and saves time. Just make sure it is properly thawed according to the package instructions before using.
How do I know when they are done? The cakes are done when the pastry is puffed and a deep golden brown all over, and the filling is bubbling slightly through the slashes. This usually takes 20–25 minutes at 400°F (200°C).
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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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