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Eccles Cake is a small round pastry with a crisp flaky coat and a generous currant filling. Sugar on top caramelises in the oven, giving a sweet crunch that plays against the buttery layers. It is tidy in the hand, rich on the tongue, and ideal with a pot of tea when the weather leans grey.
Part of its charm lies in balance. Bright citrus peel and gentle spice lift the currants, while a whisper of butter runs through every bite. The outside shatters lightly, then the centre turns jammy and warm. It tastes familiar yet lively, a treat that rewards slow eating.
You can eat it warm or at room temperature. A short rest after baking settles the syrupy fruit. Some like a sharp Lancashire cheese beside it for contrast. Others lean to cream or custard. Packed for a walk or set on a tea tray, it feels festive without fuss.
What Is Eccles Cake?
An Eccles Cake is a round of puff pastry filled with currants mixed with sugar, butter, and spice. The pastry is folded over the fruit, turned seam side down, and gently flattened. A few cuts on top let steam escape, then a sprinkle of sugar finishes the crust before baking.
During baking the butter lifts the layers and the fruit syrup thickens, so you get a crisp shell and a sticky, fragrant core. The size tends to be palm friendly, which suits picnics and lunch boxes. Bakers often mark the top with three short cuts that bloom into a neat star.
Recipes differ by kitchen. Some mix currants with a few raisins or sultanas, while others add candied peel or extra zest. Spice can lean to nutmeg, mixed spice, or cinnamon. The pastry may be all butter or part vegetable fat, and the top may carry caster sugar or demerara.
Ingredients and Taste
Core ingredients are simple and well known. Puff pastry gives flaky layers. The filling holds currants, butter, brown or white sugar, and a squeeze of lemon for brightness. Many cooks stir in orange zest and a little peel. A whisper of nutmeg or mixed spice rounds the sweetness.
The first bite brings a crisp crackle, then a rush of buttery flakes and fruit. Currants taste deep and wintry, with caramel edges from baked sugar. Citrus notes keep the mix lively, and spice lends warmth rather than heat. The finish lingers, slightly toasty and pleasantly sweet.
If you are buying, look for a pastry that feels light for its size with a shiny sugared top. If you are baking, chill the filled rounds before the oven to keep the layers defined. Serve warm from the oven or refresh briefly to revive the crisp shell and wake the aroma.
A Taste of History
The pastry takes its name from Eccles, a town near Manchester. Bakers there made fruit filled cakes for fairs and church gatherings, with records pointing to sales by James Birch around 1793. From that point the cake travelled widely, carried by rail routes and market traders.
Older cousins likely existed long before, such as currant pasties baked for festive days. The Eccles version gained favour thanks to rich butter pastry, plentiful fruit, and a sugar crust that kept well. Its tidy shape helped too, easy to stack, easy to sell, and easy to eat standing up.
Today you will find Eccles Cakes in bakeries across the United Kingdom and on shelves abroad. Some are round and neat, some slightly craggy from eager layers. However they look, the idea stays the same, crisp pastry, spiced fruit, a sugared top, and a brief scent of citrus.
How to Make Eccles Cake (Currant Filled Pastry)
Eccles cakes are a cherished pastry from the North of England, filled with spiced currants wrapped in buttery puff pastry. Expect crisp layers that give way to a fragrant, sweet filling. This recipe guides you through every stage of preparation, from mixing the fruit filling to achieving a golden bake. See the recipe card at the bottom for printable directions
Ingredients
- 250 g ready-made puff pastry (all butter, for best flavour)
- 100 g currants
- 50 g soft light brown sugar
- 40 g unsalted butter (melted)
- 1 tbsp mixed peel (optional but traditional)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- A small pinch of ground allspice (optional)
- 1 tbsp milk (for glazing)
- 1 tbsp caster sugar (for sprinkling)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 200°C (fan 180°C) or 400°F. Line a baking tray with parchment paper to ensure the pastries bake evenly and lift off easily once done.
Step 2: Prepare the Filling
In a medium bowl, combine currants, brown sugar, mixed peel, cinnamon, nutmeg, and allspice. Stir through the melted butter until every piece of fruit is coated. This ensures the filling remains moist and flavourful during baking.
Step 3: Roll the Pastry
On a lightly floured surface, roll out the puff pastry to about 3 mm thickness. Keep the rolling gentle to maintain the pastry’s layered structure for flakiness.
Step 4: Cut the Rounds
Use a 10 cm cutter or small bowl to stamp out pastry circles. Gather scraps, re-roll gently, and cut again until you have at least 8 rounds for four generous servings.
Step 5: Fill the Pastry
Place a spoonful of the currant mixture into the centre of each pastry round. Avoid overfilling, as the pastry may burst open during baking.
Step 6: Seal and Shape
Draw the edges of the pastry up and over the filling, pinching gently to seal. Turn the parcel seam side down, then flatten lightly with your palm. The aim is a round, plump cake with the filling evenly distributed.
Step 7: Mark the Tops
Using a sharp knife, cut two or three small slits across each pastry. This helps steam escape and prevents bursting. Traditional Eccles cakes often have a cross-hatch pattern.
Step 8: Glaze the Pastry
Brush the tops with milk for a golden sheen and sprinkle with caster sugar. The sugar caramelises during baking, adding crunch and shine.
Step 9: Bake the Cakes
Place the tray in the oven and bake for 15 to 20 minutes, until the pastries are puffed and deep golden. Rotate the tray halfway through to encourage even colouring.
Step 10: Serve the Eccles Cakes
Allow to cool on a wire rack before serving. Enjoy warm or at room temperature, traditionally with a wedge of Lancashire cheese or simply with tea.
Variations and Substitutions
- Pastry: If ready-made puff pastry is unavailable, rough puff pastry can be prepared at home.
- Currants: Substitute with raisins or finely chopped sultanas if currants are difficult to source.
- Spices: Ground cloves can replace allspice if needed.
- Mixed Peel: Can be omitted or replaced with finely grated orange zest for brightness.
Cooking Tips for Perfect Eccles Cakes
- Keep the pastry cold until rolling to preserve its flaky texture.
- Do not overfill the cakes, as excess filling will seep out and caramelise too quickly.
- Use a sharp knife for cutting slits to avoid dragging the pastry layers.
- For extra shine, a light dusting of icing sugar once baked can enhance presentation.
Eccles Cake (Currant Filled Pastry)
Ingredients
- 250 g ready-made puff pastry all butter, for best flavour
- 100 g currants
- 50 g soft light brown sugar
- 40 g unsalted butter melted
- 1 tbsp mixed peel optional but traditional
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- A small pinch of ground allspice optional
- 1 tbsp milk for glazing
- 1 tbsp caster sugar for sprinkling
Instructions
- Set your oven to 200°C (fan 180°C) or 400°F. Line a baking tray with parchment paper to ensure the pastries bake evenly and lift off easily once done.
- In a medium bowl, combine currants, brown sugar, mixed peel, cinnamon, nutmeg, and allspice. Stir through the melted butter until every piece of fruit is coated. This ensures the filling remains moist and flavourful during baking.
- On a lightly floured surface, roll out the puff pastry to about 3 mm thickness. Keep the rolling gentle to maintain the pastry’s layered structure for flakiness.
- Use a 10 cm cutter or small bowl to stamp out pastry circles. Gather scraps, re-roll gently, and cut again until you have at least 8 rounds for four generous servings.
- Place a spoonful of the currant mixture into the centre of each pastry round. Avoid overfilling, as the pastry may burst open during baking.
- Draw the edges of the pastry up and over the filling, pinching gently to seal. Turn the parcel seam side down, then flatten lightly with your palm. The aim is a round, plump cake with the filling evenly distributed.
- Using a sharp knife, cut two or three small slits across each pastry. This helps steam escape and prevents bursting. Traditional Eccles cakes often have a cross-hatch pattern.
- Brush the tops with milk for a golden sheen and sprinkle with caster sugar. The sugar caramelises during baking, adding crunch and shine.
- Place the tray in the oven and bake for 15 to 20 minutes, until the pastries are puffed and deep golden. Rotate the tray halfway through to encourage even colouring.
- Allow to cool on a wire rack before serving. Enjoy warm or at room temperature, traditionally with a wedge of Lancashire cheese or simply with tea.
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