Eccles Cakes

Here as promised, the recipe for this family favourite, for readers who have asked for it and for my cousin Wendy.


  • 50g soft brown sugar
  • 50g butter
  • 1/2 teasp cinnamon
  • 1/2 teasp mixed spice
  • 100g currants
  • 50g mixed candied peel
  • 1 egg white, beaten
  • caster sugar

How to do it

  1. Gently melt the butter and sugar together.
  2. Add the spices and the fruit and mix well
  3. Allow to cool.
  4. Unroll the ready rolled puff pastry (or make your own!) Time to put the oven on at 220C/425F/Gas7.
  5. Using a 10 cm cutter, cut as many circles as you can.You could go to 15 cms if you’d like fewer but bigger Eccles cakes. 
  6. Have the egg white and water handy at this point. (Save the egg yolk for breakfast as I did)
  7. Paint all round the edge of the circle with water to enable the pastry to stick together later.
  8. Put a dollop of cooled fruity mixture in the middle of the circle and pull the edges together carefully making sure it has all stuck.
  9. Turn over the little parcel and put it on a baking tray, roll gently with a rolling pin to show the filling and slash 2 or 3 times to let the steam out..
  10. Do the same with all your circles. Beat the egg white and paint over the tops. Then sprinkle them all with caster sugar.
  11. Bake in the pre-heated oven for 10 – 15 minutes until golden and bubbling.  Leave just a few moments before lifting carefully onto a cooling tray to cool completely.  Scraps of pastry have all been rolled with cheese to make tasty little snacks that don’t last long.

    I rolled these too thinly but they still tasted good. See next photo for neater ones. 🙂

    A bit fiddly perhaps but so well worth it, especially with a very appreciative lover of Eccles Cakes.


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