How to Make Eccles Cake: A Traditional British Pastry Recipe

 

Eccles cakes are a classic British pastry filled with sweet, spiced currants and encased in flaky puff pastry. Despite the name, Eccles cakes aren’t technically cakes — they’re more like hand pies or pastries. These little delights originated in the town of Eccles in Greater Manchester and have been enjoyed across the UK since the 18th century.

--- published by foodie Parmod.

What Is an Eccles Cake?

An Eccles cake is a round pastry made from puff pastry filled with currants, sugar, butter, and spice — usually nutmeg or mixed spice. Once baked, the pastry turns golden and crisp while the filling becomes warm, sticky, and aromatic. Eccles cakes are commonly served with a wedge of cheese (especially Lancashire cheese) or on their own with a brew.

---

Ingredients for Eccles Cakes

This recipe makes approximately 8 Eccles cakes.

For the filling:

100g currants

25g unsalted butter (melted)

50g soft brown sugar

½ tsp ground cinnamon

¼ tsp grated nutmeg (or mixed spice)

Zest of ½ a lemon (optional)

For the pastry:

320g ready-rolled puff pastry (or homemade if you prefer)

A little plain flour (for dusting)

For finishing:

1 egg white (lightly beaten)

Granulated sugar (for sprinkling)

---

Step-by-Step Method: How to Make Eccles Cakes

Step 1: Preheat the Oven

Preheat your oven to 220°C (200°C fan) / Gas Mark 7. Line a baking tray with baking paper.

Step 2: Prepare the Filling

In a small bowl, mix together the currants, melted butter, brown sugar, cinnamon, nutmeg, and lemon zest. Set aside to let the flavours combine.

Step 3: Roll and Cut the Pastry

Lightly flour a clean surface and roll out your puff pastry if not already rolled. Using a round cutter (around 9–10cm in diameter), cut out circles of pastry. Re-roll any trimmings to get more circles — you should get about 8 in total.

Step 4: Add the Filling

Place about a teaspoon of the currant mixture into the centre of each pastry circle. Be careful not to overfill, as it may cause the pastry to burst open while baking.

Step 5: Seal the Cakes

Bring the edges of the pastry up over the filling and pinch them together to seal. Flip each one over so the seam is on the bottom, and gently flatten them with your hand or a rolling pin.

Step 6: Finish the Tops

Place the sealed and flattened cakes onto the prepared baking tray. Cut two or three small slits in the top of each one using a sharp knife to allow steam to escape. Brush with egg white and sprinkle with granulated sugar.

Step 7: Bake

Bake in the preheated oven for 15–20 minutes, or until golden brown and puffed up. Transfer to a wire rack to cool slightly before serving.

---

Serving Suggestions

Enjoy warm or cold with a cup of tea.

Serve with a slice of Lancashire cheese for a traditional Northern pairing.

Dust lightly with icing sugar for an elegant touch.

---

Tips for the Best Eccles Cakes

Don’t overfill the pastry — a little filling goes a long way.

Use ready-rolled puff pastry for speed, or make your own for a more authentic texture.

Cool before eating — the currant filling gets very hot inside.

Store in an airtight tin for up to 3 days or freeze for up to 1 month.

---

The History of Eccles Cakes

Eccles cakes are named after the town of Eccles, which is now part of Salford in Greater Manchester. The first recorded commercial sale was by James Birch in 1793. However, similar fruit-filled pastries existed in England as early as the 1600s. Once banned by the Puritans for being too indulgent, Eccles cakes made a strong comeback and are now loved across the country — especially in Northern England.

---

Why You'll Love This Recipe

Quick and simple – no fancy equipment or ingredients needed

Authentic British taste – a traditional treat with centuries of history

Perfect for sharing – ideal for afternoon tea or lunchboxes

Deliciously sweet and spiced – warm currants wrapped in flaky pastry

---

Conclusion

Now that you know how to make Eccles cakes, you can enjoy this classic British pastry fresh from your own oven. With their buttery puff pastry and rich, spiced currant filling, Eccles cakes are a delightful nod to Britain’s baking heritage.

Whether you serve them with cheese, as part of an afternoon tea spread, or just on their own with a cuppa, Eccles cakes are sure to go down a treat. Try this recipe today and bring a taste of traditional Northern England into your home.

--- write ✍️ by foodie Parmod.