Classic Eccles Cakes
Flaky puff pastry encasing a sweet, spiced currant filling, these traditional British pastries are perfect for a snack or with a cup of tea. A simple yet satisfying treat that comes together easily.
An original recipe by Forkin
- Total time
- 38 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 425 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 320 gpuff pastry, ready-rolled
filling
- 100 gcurrant
- 50 gbrown sugar
- 20 gbutter, melted
- 0.5 tspmixed spice
glaze
- 1 pcsegg, beaten
topping
- 1 tbspcaster sugar
Equipment
baking tray · pastry brush · mixing bowl · parchment paper · knife · oven · round cutter
The method
Step by step
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with parchment paper.
About 5 min
- 2
In a medium bowl, combine the currants, brown sugar, melted butter, and mixed spice. Stir well to ensure all ingredients are evenly distributed.
About 3 min
- 3
Unroll the puff pastry and cut out six circles using a 10cm round cutter. Gather any scraps and re-roll to cut additional circles if needed.
About 3 min
Cook’s note: Dust your work surface lightly with flour if the pastry is sticking.
- 4
Place a spoonful of the filling mixture in the center of each pastry circle.
About 2 min
Cook’s note: Don't overfill, or it will be hard to seal the edges.
- 5
Bring the edges of the pastry up and over the filling, pinching them together firmly at the top to seal. Flip each cake over so the sealed side is underneath.
About 3 min
Cook’s note: Ensure a tight seal to prevent the filling from escaping during baking.
- 6
Gently flatten each cake with the palm of your hand to form an oval shape, about 8cm in diameter. Place them on the prepared baking tray.
About 2 min
- 7
Brush the tops of the cakes with the beaten egg and sprinkle generously with caster sugar.
About 1 min
- 8
Using a sharp knife, make three small slits on the top of each cake to allow steam to escape.
About 1 min
- 9
Bake for 15-18 minutes, or until the pastry is golden brown and puffed up.
About 18 min
Cook’s note: Keep an eye on them to prevent burning due to the sugar topping.
- 10
Remove from the oven and let cool slightly on a wire rack before serving.
Cook’s note: They are delicious served warm.
Per serving
Nutrition
- Calories
- 424.6kcal
- Protein
- 5.4g
- Carbs
- 46.9g
- Fat
- 23.9g
- Fibre
- 1.8g
- Sugar
- 21.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Eccles cakes in an airtight container at room temperature.
Reheat in a warm oven (160°C) for 5-7 minutes until warmed through.
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