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Eccles Cakes Recipe

Eccles Cakes Recipe

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How To Make Eccles Cakes

Flaky pastries filled with currants and spices, perfect for tea time.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2 sheets of puff pastry
  • 1 cup of currants
  • 1/4 cup of brown sugar
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of allspice
  • 1 egg, beaten
  • Powdered sugar, for dusting


  1. Preheat the oven to 375°F (190°C).

  2. Roll out the puff pastry sheets and cut them into 4-inch circles.

  3. In a bowl, mix together the currants, brown sugar, cinnamon, nutmeg, and allspice.

  4. Place a spoonful of the currant mixture in the center of each pastry circle.

  5. Fold the pastry over the filling to form a half-moon shape and press the edges to seal.

  6. Place the filled pastries onto a baking sheet lined with parchment paper.

  7. Brush the tops of the pastries with beaten egg.

  8. Bake for 25 minutes or until golden brown.

  9. Allow to cool before dusting with powdered sugar.

  10. Serve and enjoy!


  • Calories : 375kcal
  • Total Fat : 16g
  • Saturated Fat : 4g
  • Cholesterol : 35mg
  • Sodium : 225mg
  • Total Carbohydrates : 54g
  • Dietary Fiber : 5g
  • Sugar : 25g
  • Protein : 5g
Share your thoughts on this Eccles Cakes recipe in the Baking and Desserts forum section. Let's discuss any tips, variations, or experiences you've had with making these classic British pastries!

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