Skip to content

Eccles cakes

Flaky pastry rounds packed with spiced currants

From the town of Eccles near Manchester, these flat pastry cakes are filled with butter-soaked currants and peel, slashed three times on top and baked until sugary and crackly. Lancashire people eat them with a slice of crumbly Lancashire cheese, the sweet and salty pairing locals swear by. Chef's tip: chill the filled cakes for 20 minutes before baking, so the pastry stays flaky and the filling doesn't leak.
Total time
50 min
Difficulty
medium
Serves
12
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves12

Shop this recipe on Amazon

Fresh ingredients (2)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/6 done
  1. Step 1: Mix the 1 ¾ oz butter, 2 ⅝ oz dark muscovado sugar, 7 oz currants, 1 oz mixed peel, ½ tsp grated nutmeg and ½ tsp ground allspice and leave to cool.

    5 min
  2. Step 2: Roll the 1 ⅛ lb puff pastry 3 mm thick and cut twelve 10 cm rounds.

    5 min
  3. Step 3: Put a heaped tablespoon of filling in the centre of each, gather the edges over the top and pinch to seal.

    10 min
  4. Step 4: Turn them over, roll gently with a pin to flatten until the currants just show through, and cut three short slits in the top. Chill for 20 minutes. Heat the oven to 425°F (400°F fan).

    25 min
  5. Step 5: Brush with 1 egg white and sprinkle thickly with 2 tbsp demerara sugar.

    2 min
  6. Step 6: Bake for 15–20 minutes until puffed, crisp and deep golden. A common mistake is serving them straight out of the oven; the filling is molten, so cool 10 minutes. Serve warm or cold, with Lancashire cheese if you like.

    20 min

Nutrition per serving

Calories
270 kcal
Protein
3 g
Carbs
36 g
Fat
13 g
Fibre
1 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does eccles cakes take?
About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
How many people does it serve?
12 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
What can I use instead of butter?
The same weight of ghee or coconut oil (for frying and most baking).
What can I use instead of dark muscovado sugar?
Caster sugar, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Orkney clapshot

Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.

by KrazyBadal 0 views

Tarte au sucre lilloise

In Lille and across the Nord, a sugar tart is not pastry at all but a flat round of soft brioche dough, dimpled and covered with brown cassonade sugar, butter and a little egg and cream, which bakes into a sticky, caramelised top over a fluffy base. Families buy it from the boulangerie for Sunday breakfast and goûter, or bake one when guests come for coffee. The Nord's own beet sugar, vergeoise, gives it a deep, almost molasses flavour; soft dark brown sugar is the closest swap. Chef's tip: press deep dimples into the risen dough with your fingertips before adding the topping; the sugar and cream collect in them and bake into little pools of caramel.

by KrazyBadal 0 views