Eccles cakes
Makes: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
Eccles cakes
Recipe by Ailsa Brown
These puff pastry treats, named after the Greater Manchester town, have been a favourite since the 1700s. Delicious served warm with a hunk of Lancashire cheese
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
275Kcal
Fat
15gr
Saturates
8gr
Carbs
30gr
Sugars
17gr
Fibre
2gr
Protein
3gr
Salt
0.5gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 500g puff pastry block
For the filling
- 150g currants
- 50g chopped mixed peel
- zest and juice of ½ lemon
- zest and juice of ½ orange
- 1 tbsp whisky or brandy (or extra orange juice)
- 50g soft butter
- 50g light muscovado (or light brown) sugar
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
To finish
- 1 medium egg, beaten
- 1½ tbsp demerara sugar
Step by step
Get ahead
These keep for 2-3 days in an airtight container.
- Mix the currants, mixed peel, lemon zest and juice, orange zest and juice, and whisky or brandy. Cover and leave for at least 2 hours to soften.
- Preheat the oven to 200°C, 180°C fan, gas 6. Beat the butter and sugar with a wooden spoon until well combined, then stir in the spices and fruit.
- Line a large baking tray with baking paper. Roll the pastry out on a floured work surface to about 2mm thick, then cut out as many rounds as you can, using a 11cm plain round cutter.
- Put a scant tablespoon of filling in the centre of each pastry round, then lightly brush the edges with water. Fold in the sides and press together to seal. Now turn the pastry over so that the seam side is down and gently press to flatten out into a round. Transfer to the baking tray.
- Make three cuts in the top of each Eccles cake and brush with the beaten egg. Sprinkle the demerara sugar over evenly.
- Bake for 20-25 minutes until risen and golden brown. Serve slightly warm with a cup of tea.
