Eccles Cakes

    45 minutes

    My grandma used to call these 'pressed fly cakes' from the appearance of the currants. A specialty from Manchester, England!

    10 people made this

    Serves: 12 

    • 450g frozen shortcrust pastry (or use homemade pastry recipe)
    • 60g caster sugar
    • 30g butter
    • 125g currants
    • 30g chopped mixed peel
    • half teaspoon each of nutmeg and allspice
    • 1 egg white, beaten
    • 2 tablespoons of caster sugar for sprinkling

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
    2. Add the currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
    3. Preheat oven to 220 degrees C .
    4. On a lightly floured surface, roll out pastry to about 3mm thick. Cut into 10cm rounds.
    5. Place a small spoonful of filling in the centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
    6. Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
    7. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

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    Reviews in English (6)


    I got 16 out of this recipe, but i don't think they'll last long. watch the oven temperature, I had to turn mine down after 10 minutes to stop them burnng.  -  14 Sep 2008  (Review from Allrecipes UK & Ireland)


    I actually haven't tried this recipe yet, I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to make and when she passed away no one knew how to make this anymore. I would really love to try this recipe.  -  22 Jul 2003  (Review from Allrecipes USA and Canada)


    I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white.  -  26 Jan 2011  (Review from Allrecipes USA and Canada)