Recipe: Eccles Cakes

Eccles Cakes


for the puff pastry:

200g strong flour + pinch of salt

200g butter, softened slightly

125ml ice-cold water + few drops lemon juice

for the filling:

1oz butter

1 table spoon soft brown sugar

6oz currants

1/2 tea spoon mixed spice

Milk and caster sugar to glaze


(preheat oven to 220*c)

for the puff pastry:

– sieve the flour into a bowl

– cut 50g of the butter into small cubes and rub into the flour with your fingertips

– gradually stir in the water and bring together to form a soft dough

– turn out onto a well floured surface and knead the dough for 5-10 minutes until firm and pliable

– wrap the dough in cling film and refrigerate for 30 minutes

after 30 minutes, remove from the fridge

– cut a cross shape halfway deep through the dough and pull out the 4 corners to form a cross shape

– roll out the points of the cross shape, leaving the centre thick

– place the remaining 150g butter between 2 sheets of greaseproof paper and roll to the same size as the thick section in the middle of the cross shaped dough

– place the butter on the centre section of the dough and fold over the flaps

– roll out to approximately 30 x 15 cm, cover with cling film and place back in the fridge for 10 minutes

after 10 minutes, remove from fridge and roll out further to approximately 60 x 20 cm

– fold both ends of the dough into the centre and then fold in half again to form a square

– cover with cling film and return to the fridge for 20 minutes

after 20 minutes, remove from fridge and place the square on the surface in front of you with the 2 folded edges positioned at the sides (as opposed to at the top and bottom of the square when placed in front of you)

– roll the dough out to stretch it lengthways to 60 cm, keeping the width at the original 20 cm

– cover in cling film and return to the fridge for 20 minutes

repeat this process a further 2 times

– allow to rest in the fridge for at least 20 minutes before using

* when rolling out the pastry, do so carefully – the lightness of the puff pastry is mainly due to the air which is trapped when folding the pastry and heavy handed rolling will knock this air out.

for the filling:

– melt the butter in a pan

– remove from heat and add the sugar currants and mixed spice – mix well

– roll pastry out in a square 1/4 inch thick

– cut into 16 squares

– divide the filling between the 16 squares, placing it in the middle of the square

– bring together the corners and seal the edges, then turn over and flatten into a neat circle.

– score the top of each cake with a sharp knife, making 3 lines

– brush with milk and sprinkle with caster sugar

– bake in the oven for approx 20 minutes until golden brown and risen

Makes 16 Eccles cakes


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One comment

  1. Pingback: A Classic British Tea Party | Dine&Discover

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