Eccles cakes are a classic British pastry from the town of Eccles in Greater Manchester, made with flaky, buttery puff pastry wrapped around a rich, spiced currant and candied peel filling. They are beloved for their crisp, sugar-dusted exterior and the warm, aromatic contrast of the sweet fruit filling inside. This recipe delivers an authentic version that is surprisingly simple to make at home, using shop-bought puff pastry for convenience without sacrificing the traditional texture and taste.
Ingredients
- 2 sheets (17.3 oz / 490 g) all-butter puff pastry, thawed if frozen
- 1 cup (150 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (25 g) granulated sugar, for sprinkling
Instructions
- In a medium bowl, combine the currants, candied peel, brown sugar, melted butter, nutmeg, cinnamon, and allspice. Stir until the fruit is evenly coated. Set aside to let the flavors meld while you prepare the pastry.
- Lightly flour a clean work surface. Unfold the puff pastry sheets and, using a rolling pin, gently roll each sheet to about 1/8-inch (3 mm) thickness, just to smooth out any creases. Using a 4-inch (10 cm) round cutter, cut out 6 rounds from each sheet, re-rolling scraps as needed to get 12 rounds total.
- Place about 1 heaping tablespoon (about 20 g) of the fruit mixture in the center of each pastry round. Be careful not to overfill, as it will make sealing difficult.
- Brush the edges of each round with a little beaten egg. Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Ensure there are no gaps, as the filling will leak during baking.
- Turn each pouch seam-side down on the work surface. Gently roll with a rolling pin to flatten into an oval or round cake about 1/2-inch (1.25 cm) thick, being careful not to press too hard or the pastry will tear. The fruit should be just visible through the pastry in places.
- Place the cakes on a baking sheet lined with parchment paper, spacing them about 2 inches (5 cm) apart. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. This chills the pastry, helping it hold its shape and rise evenly in the oven.
- Preheat your oven to 400°F (200°C).
- Remove the chilled cakes from the refrigerator. Brush the tops with the remaining beaten egg, then sprinkle generously with granulated sugar.
- Using a sharp knife or a fork, make 3 small slits or pricks on the top of each cake. This allows steam to escape and prevents the cakes from bursting.
- Bake for 18–20 minutes, until the pastry is golden brown and crisp. The sugar will have caramelized slightly, giving a lovely sheen.
- Transfer to a wire rack and let cool for at least 10 minutes before serving. They are delicious warm or at room temperature.
Tips
- Chill the pastry: Do not skip the chilling step. It is crucial for preventing the butter in the pastry from melting too quickly in the oven, which can cause the cakes to shrink and lose their flaky layers.
- Seal well: If the edges are not sealed tightly, the filling will ooze out during baking and burn on the pan. Use a little water or egg wash to help the edges stick, and pinch firmly.
- Substitutions: If you cannot find dried currants, use a mix of raisins and Zante currants, or just finely chopped raisins. For the candied peel, you can substitute with dried apricots or figs, finely chopped, though the flavor will be less traditional.
- Common mistake: Overfilling the pastry rounds makes them difficult to seal and roll. Stick to about a tablespoon of filling per cake.
Serving Suggestions
Eccles cakes are traditionally served as a teatime treat, often alongside a cup of strong English breakfast tea or coffee. They are also wonderful served warm with a dollop of clotted cream or a slice of sharp cheddar cheese, which contrasts beautifully with the sweet spiced fruit. For a dessert, serve them with vanilla ice cream or a drizzle of warm custard.
Variations
- Spiced Variation: Add a pinch of ground ginger or cloves to the filling for extra warmth.
- Citrus Twist: Grate the zest of one orange or lemon into the fruit mixture for a brighter, fresher flavor.
- Brandy or Rum: Soak the currants and peel in 2 tablespoons of brandy or dark rum for 30 minutes before mixing with the other filling ingredients. This adds a rich, boozy depth (the alcohol will bake off).
- Flaky Shortcrust: For a sturdier, more biscuit-like texture, substitute the puff pastry with a shortcrust pastry. The result will be less flaky but still delicious.
Storage and Reheating
Store baked Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within the first 2 days, as the pastry will soften over time. To reheat, place them on a baking sheet in a preheated 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp again. You can also microwave them for 15–20 seconds, but they will be softer. If you need to freeze them, do so before baking: assemble the cakes, place them on a tray in the freezer until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–4 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought puff pastry? Yes, absolutely. It is a great time-saver and works perfectly. Just make sure to use all-butter puff pastry for the best flavor and flakiness. Thaw it in the refrigerator overnight or on the counter for about 30 minutes, but keep it cold until ready to use.
Why did my Eccles cakes leak filling? Leaking usually happens if the edges were not sealed properly or if the cakes were overfilled. Make sure to pinch the edges firmly and use a little egg wash as glue. Also, don’t skip the slits on top—they allow steam to escape, preventing the pastry from bursting.
Can I make the filling ahead of time? Yes, you can mix the filling up to 2 days in advance and keep it covered in the refrigerator. This actually helps the flavors develop. Just bring it to room temperature before using, or it will be too cold to handle easily.
What is the difference between Eccles cakes and Banbury cakes? Both are traditional English pastries, but they differ in shape and filling. Eccles cakes are round and made with puff pastry, while Banbury cakes are oval and often made with a richer shortcrust pastry. The fillings are similar, but Banbury cakes sometimes include rosewater and are topped with a crisscross pattern.
Can I make them gluten-free? Yes, you can use a gluten-free puff pastry, which is available in many supermarkets. The filling is naturally gluten-free, but ensure your candied peel and spices are certified gluten-free if needed. The texture will be slightly different, but still delicious.
How do I know when they are done? The Eccles cakes are done when the pastry is a deep golden brown and feels crisp to the touch. The sugar on top should be caramelized and shiny. If you are unsure, you can gently lift one with a spatula—it should feel firm and not doughy underneath.
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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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