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5.0 from 12 votes

Eccles cakes

Eccles cakes are a sweet, spiced currant-filled pastry - such a crisp and delicious treat.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10 approx
Calories: 228 kcal
Course: Snacks
Cuisine: British

Ingredients

For the pastry
  • 140 g all purpose flour plain flour
  • 1 pinch salt
  • 115 g unsalted butter (4oz is 1 stick)
  • 80 ml cold water (may need slightly more)
For the filling
  • 30 g unsalted butter
  • 120 g currants (120g is approx ¾ cup + 2 tbsp)
  • 70 g brown sugar
  • 1 lemon zest (ie from 1 lemon)
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 30 g dried papaya (or mixed peel but not dyed.) Diced small so similar size to currants
To finish off
  • 1 egg for eggwash - won't use all. You can also just use egg white
  • 1 ½ teaspoon cane sugar (or granulated sugar - any relatively coarse)

Instructions

Night before baking
    Cup of Yum
  1. Put the butter for the pastry in the freezer overnight before baking.
When ready to bake
  1. Put the flour and salt in a bowl and mix together. Grate the butter directly into the flour, dipping the end of the butter in the flour if you need to avoid clumping. Use a blunt knife and cut the butter in to the flour to mix, breaking up clumps but you still want the little pieces of butter in there. 
  2. Mix in the water so that the dough comes together - press together with your hands. Use a little more water if needed but the dough should be a little dry. Wrap the dough in plastic/cling wrap and refrigerate 30 minutes.  
  3. Meanwhile, melt the butter for the filling in a small pan. Remove from heat and add the currants, sugar, lemon zest, cinnamon, allspice, nutmeg and diced dried papaya or mixed peel. Set aside until ready to use.
  4. Once pastry has chilled, preheat oven to 400F/200C and line a large baking sheet/tray. Roll out the pastry on a floured surface to approx 4-5mm/ ⅕in thick. Cut out circles 10cm/4in diameter and place around one tablespoon of the filling in each. 
  5. Pinch together the sides of the circle of pastry to join it together, using a little water if needed to help it stick. They should feel pretty well filled, so not too much extra pastry but not about to burst open. Turn the pastry over so the join is on the bottom, put on the lined baking sheet and gently press down to flatten slightly. Repeat with the rest of the circles and roll out the trimmings of the pastry again to make more. 
  6. Once all of the Eccles cakes have been formed, make sure you seal up any breaks in the pastry and cut 2-3 small slits in the top of each. 
  7. Beat the egg and brush over the top of each then sprinkle on a little sugar. Bake for approximately 25 minutes until golden. Allow to cool before eating as the filling will be very hot.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 12mg (1%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 370IU (7%) Vitamin C 1.3mg (1%) Calcium 22mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 10approx

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 12mg 1%
Potassium 131mg 3%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 370IU 7%
Vitamin C 1.3mg 1%
Calcium 22mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.