Eccles Cakes

These are easily made using frozen puff pastry.


  • 450 g/ 1 lb frozen puff pastry
  • 30 g/ 1 oz butter
  • 225 g/ 8 oz currants
  • 60 g/ 2 oz chopped mixed peel
  • 115 g/ 4 oz muscovado sugar
  • grated zest of 1 lemon
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1 tbsp lemon juice
  • white of 1 egg, lightly beaten
  • caster sugar, for dusting


Preheat the oven to 220°C/425°F/gas 7 and roll the pastry to a thickness of 3 mm / inch, then cut out 12 rounds 11 cm / 4½ inches in diameter.

Melt the butter in a pan, then stir in the currants, chopped mixed peel, muscovado sugar, the grated lemon zest, nutmeg, allspice, ground ginger and lemon juice. Place equal amounts of the filling in the centre of the rounds.

Brush the edges with water and pull the pastry up, pinching it together in the middle. Turn these balls over and roll gently with a rolling pin until you have discs with the fruit showing through the surface. Make 2 small parallel cuts in the middle of each and put on a baking tray you have brushed with water. Brush the Eccles cakes with the lightly beaten egg white and dust with a little caster sugar.

Bake for 20 minutes, when they will be golden brown, and allow to cool on a rack.