Eccles Cakes
Eccles Cakes may look humble, but one bite tells you why they’ve been a treasured treat for generations. Flaky pastry and spiced-currant filling come together in a homey snack that’s exactly what you want with a cup of tea.
Table of contents
Why You’ll Love This Recipe
Eccles Cakes are a traditional Lancashire pastry filled with spiced currants, and this recipe stays true to that classic version.
Having baked thousands of Eccles Cakes while working in a British tea shop, I’ve fine-tuned the method for the home baker.
This recipe is made with simple ingredients, the assembly is easy and the results are reliable every time.
Best of all, the cakes can be baked right away or frozen and baked later. You can have warm Eccles Cakes ready whenever the craving strikes.
Ingredients
Ingredient Notes
- Puff pastry – You can make your own puff pastry or use sheets of frozen pre-made pastry.
- Zante Currants – “Currants” are actually dried small grapes. You may find them labeled as either dried currants or Zante currants.
- Candied peel – I use chopped candied orange peel in this recipe. If you can’t find candied orange peel you can use the chopped fruit from orange marmalade.
Step-by-Step Instructions
See the recipe card for detailed measurements and instructions.
- Combine the ingredients for the filling in a small bowl.
- Roll the pastry between 1/8-1/4″ thick. Cut as many rounds as you can.
- Re-roll the scraps and continue cutting until you have 12 rounds. (See below)
- Brush each round lightly with egg white. Divide the filling evenly among the rounds.
How To Re-roll Puff Pastry Scraps
You can re-roll scraps of puff pastry. You don’t want to just knead the scraps together or you’ll lose most of the layers. Stack the scraps on top of each other then use the rolling pin to flatten the stack. Once you have a flat piece of dough roll it to the desired thickness.
- Fold the dough over the filling and pinch it tightly to enclose the currants.
- Continue with all the buns.
- With the seam side still up, flatten a bun with your hands then roll the bun with a rolling pin to flatten.
- Flip the bun and continue rolling until it’s about 4″ across. Some of the currants will show through the dough.
- Arrange the Eccles cakes on a baking pan lined with parchment paper. Brush each bun with egg white and sprinkle with sugar. Cut two small slits on the top of each cake.
- Bake until the cakes are golden brown and puffy.
Tips for Success
- Work with cold pastry: Keep your puff pastry well chilled so it rolls and seals easily without tearing.
- Seal carefully: Pinch the edges firmly so the filling doesn’t leak out while baking.
- Make ahead: The currant filling can be prepared several days in advance and stored in the fridge.
- Freeze for later: Assembled, unbaked Eccles Cakes freeze well. Arrange them on a baking sheet to freeze solid, then transfer to a bag or container. Bake straight from frozen, adding a few extra minutes to the baking time.
- Storing leftovers: Baked Eccles Cakes will keep in an airtight container for a couple of days and can be refreshed in a warm oven before serving. The baked cakes can also be frozen for longer term storage.
Serving Ideas
- Eccles Cakes are best enjoyed warm, when the pastry is crisp and the filling fragrant.
- For a hearty treat, try them with a slice of Lancashire cheese—a classic pairing.
- If you’re entertaining, they make a simple addition to an afternoon tea spread or holiday dessert table.
More British Recipes
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Eccles Cakes
Ingredients
- 2 ounces unsalted butter (melted)
- 3 ounces brown sugar (⅓ cup packed)
- 5 ounce zante currants (1 cup)
- 2 ounces candied orange peel (¼ cup)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon table salt
- ½ recipe Classic Puff Pastry (or 2 sheets frozen puff pastry)
- 1 egg white
- granulated sugar (for topping)
Instructions
- In a medium bowl combine 2 ounces unsalted butter, 3 ounces brown sugar, 5 ounce zante currants, 2 ounces candied orange peel, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice and ⅛ teaspoon table salt . Set the filling aside while you prepare the dough.
- Preheat the oven to 425 °F. Line a half sheet pan with parchment paper or a silicone baking mat.
- Roll ½ recipe Classic Puff Pastry between ⅛”-¼" thick. Use a 4.5" biscuit cutter to cut 12 rounds of dough. Re-roll the scraps as needed (see note).
- Whisk 1 egg white until foamy. Line up the pastry rounds on your work surface. Lightly brush each round with egg white. Divide the filling equally between the rounds.
- Lift the sides of a dough over the filling and pinch to close. With the seam side still up, pat the round to flatten then roll with the rolling pin to a flat disc. Flip the cake and continue rolling until you have a 4" disc. The currants will start to show through the pastry. Set the cake onto the baking sheet and continue with the remaining rounds.
- Lightly brush the top of the cakes with egg white then sprinkle generously with granulated sugar. Use a small paring knife to cut 2 small slits for a vent holes in the top of each cake.
- Bake the cakes until puffed and golden brown, about 15 minutes. Enjoy warm or at room temperature.
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