Eccles Cakes

These Eccles Cakes, based on an original recipe from the north of England, are perfect for your next tea time: puff pastry filled with fine currants and grandiose spices.

Eccles Cakes

Ingredients for Eccles Cakes Recipe:

25 g butter (melted)
100 g sugar
200 g currants
50 g candied lemon peel
½ tsp nutmeg (ground)
½ tsp cinnamon (ground)
500 g puff pastry
Flour (for the work surface)


Place the butter and sugar in a pan and heat over medium heat until the sugar and butter have melted. Remove the pan from the heat, add the currants, candied lemon peel, nutmeg and cinnamon and stir.

Roll out the puff pastry on a lightly floured work surface to a thickness of approx. 0.5 cm and cut out circles with a diameter of approx. 10 cm. Place a small spoonful of the currants mixture in the centre of each circle.

Moisten the edge of each puff pastry, place over the currants mixture and press together in the centre. Place on the work surface with the seam facing down and carefully flatten with a rolling pin.

Cut a V in the puff pastry with scissors and place seam side down on a baking tray. Moisten with water and sprinkle with a little sugar. Bake in a preheated oven at 400°F  for 20 minutes. The Eccles Cakes are ready when the sides are lightly browned. After baking, place on a rack and leave to cool.

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Eccles Cakes
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