Currant Eccles Cakes

    45 minutes

    These North England treats are called cakes but are really pastries with a sweet and spicy fruit mixture inside.

    19 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1 cup dried currants
    • 2 tablespoons chopped candied mixed fruit peel
    • 3/4 cup demerara sugar
    • 3/4 teaspoon mixed spice
    • 1/2 (1 kg) package frozen puff pastry, thawed
    • 1 egg white, beaten
    • 1/4 cup white sugar for decoration

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 220 degrees C. Sprinkle a baking tray with water.
    2. In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
    3. On a lightly floured surface, roll out pastry to a 5mm thickness. Cut out 8 circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
    4. Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
    5. Bake in preheated oven 15 minutes, until golden.

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    Reviews in English (25)


    My Mum used to make these, I do too but Mum used to add a bit of chopped mint to them, realy special, my husband loves them too.  -  11 Jul 2012


    Fab recipe,turn out exactly as they should. For those who haven't made them before, when you turn them over to roll them, only give a few little gentle rolls, they should not be too big, and don't worry if some of the currants show through a little, makes them more authentic!  -  26 Jun 2008  (Review from Allrecipes USA and Canada)


    This is a super recipe! Our family is from the North of England and my father used to love these when he was younger. Since 1947 when he came to Canada he has only had them rarely so he was thrilled when I made some and took them to him yesterday. Both he and my Mum say that they are the best they have ever tasted. This was the second time I have used the recipe and I was better at them this time. I have made a couple of minor adjustments - the puff pastry I buy comes in two rolled squares. I find that by just cutting each into four squares I can still form them into rounds after filling them and turning them over. This saves having to cut them into circles. I also didn't like to throw out the egg yolk so I add that to the filling. It didn't seem to alter the taste or the result. Thanks again for a great recipe I know I am going to use again and again.  -  24 Jan 2006  (Review from Allrecipes USA and Canada)

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