🇬🇧 United Kingdom · Dessert
Eccles Cake (Flaky British Currant Pastry)
By eatmundo · July 5, 2026
Originating from the town of Eccles in Lancashire, this delightful British pastry features crisp, buttery puff pastry generously filled with a sweet mixture of currants, butter, sugar, and spices. Each Eccles Cake is a wonderfully indulgent treat, perfect for afternoon tea or as a quick sweet snack.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing the pastry: on a lightly floured surface, roll out 375g of ready-made puff pastry to a thickness of about 3mm. Using an 8-9 cm round cutter, cut out 8 circles. Gather and re-roll any scraps if needed to get all 8 circles, then keep them covered to prevent drying out.
- 2
Next, prepare the flavorful filling: In a small bowl, combine 150g currants, 50g softened butter, 50g demerara sugar, 1/2 teaspoon mixed spice, and the finely grated zest of half a lemon. Mix these ingredients thoroughly until everything is evenly combined, creating a rich, aromatic paste.
- 3
Now, it's time to fill the cakes: Place a generous tablespoon (approximately 25g) of the filling mixture in the centre of each pastry circle. Be careful not to overfill, as this will make it challenging to seal the cakes properly.
- 4
To assemble, bring the edges of each pastry circle up and over the filling, gathering them together at the top to completely enclose it. Pinch the seams very firmly to seal, ensuring no filling can escape during baking.
- 5
Gently flatten each filled pastry parcel with the seam side down. Lightly flour a rolling pin and carefully roll each cake until it forms a neat, flat disc of about 7-8 cm in diameter. With a sharp knife, make three shallow parallel slits across the top of each cake, being careful not to cut all the way through the pastry.
- 6
Transfer the shaped cakes to a baking tray lined with parchment paper. In a small bowl, lightly beat 1 egg to create an egg wash. Brush the tops of the cakes lightly with the egg wash and sprinkle generously with a little extra demerara sugar for a delightful crunch and sparkle.
- 7
Bake the cakes in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 15-20 minutes, or until the pastry is beautifully puffed, golden brown, and crisp. Keep an eye on them, as ovens can vary.
- 8
Once baked, remove the Eccles cakes from the oven and transfer them to a wire rack to cool for a few minutes. While they are lovely at room temperature, Eccles cakes are truly wonderful served warm with a traditional cup of tea.
Frequently Asked Questions
What type of puff pastry is best for Eccles Cakes, and can I use store-bought?+
For convenience, high-quality store-bought all-butter puff pastry works wonderfully. Ensure it's well-chilled before rolling to maintain its flaky layers.
Can I substitute the currants, and if so, with what?+
While traditional, currants can be substituted with an equal amount of raisins or a mix of dried fruits like chopped apricots or cranberries for a different flavor profile.
How do I know when Eccles Cakes are perfectly baked, and what temperature should I use?+
Bake at 200°C (400°F) for 15-20 minutes until the pastry is golden brown and visibly puffed. The sugar topping should be caramelized and glistening.
What's the best way to seal Eccles Cakes to prevent the filling from leaking, and what kind of sugar should I use for the topping?+
Ensure the pastry edges are firmly crimped around the filling to prevent leakage. For the topping, use granulated or demerara sugar pressed lightly into the pastry before baking, which creates a lovely crunchy crust.
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