Eccles Cake (A Traditional English Pastry Recipe)
Eccles cake, a traditional British pastry from a town named Eccles in England, are very easy to make using this classic recipe and store-bought, or pre-made puff pastry.
If you’ve ever tasted an Eccles cake, you’ll be happy to be reading this as I’ve included a recipe that’s so easy to make anytime you have a craving!
As an Amazon Associate I earn from qualifying purchases.
After returning from the UK, I’ve been chomping at the bit to share this Eccles cake recipe.
I visited Rye again. This is a town I’ve been visiting since I was a little girl, because my Aunt Rosa lives there. It is one of the most beautiful towns I’ve ever seen, with its cobblestone streets, Tudor architecture and hilltop location overlooking the English Channel, and sometimes even sharing a peek at France.
You can read more about Rye and the The Mermaid Inn, but this post is all about Eccles Cakes. When I’m in Rye, I love to wander around the historic streets, popping into food shops, charity shops and gift shops. My friend Suzanne lives nearby and has a great list of the best things to do in Rye.
One of my favorite things is peeping at the treats in bakery windows–taking photos every step of the way!
I spied this Eccles cake, decided they were going onto my “to bake” list.
One of the recipes I used was Paul Hollywood’s. If you don’t know who Paul is by now, and you’re interested in British baking, I don’t know what to say! Haha! He’s been the “male judge” on the Great British Bake Off, and I happened to spend a few days with him in Scotland a few years ago when we were both on the interview stage at the BBC Good Food Show Scotland.
I have also made his treacle sponge pudding, and did a little photo shoot by the Hollywood sign for him!
As you can see, his recipes are solid. I combined Paul’s Recipe and Delia Smith’s recipes to come up with mine! You may recognize Delia Smith’s name from my rhubarb crumble ice cream recipe. Ready to get baking?
Eccles Cake Recipe
adapted from Paul Hollywood and Delia Smith’s recipes serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- puff pastry or flaky pastry
Filling
- 1 Tbsp (15g) good quality butter, like Kerrygold
- 1/4 cup (40g) brown sugar
- 1/2 cup (75g) currants
- zest of an organic orange, which has been washed
- 1/8 tsp grated nutmeg
- 2 pinches of allspice
- 1 egg white, beaten
- sugar, for sprinkling on top of cakes
Preheat oven to 400°F (200°C)
Make the Eccles Cake Filling
Place the butter in a small saucepan over low heat until just melted, then remove from heat and add the rest of the filling ingredients, stir to combine and set aside to cool.
Assemble the cakes
Roll out the dough to a rectangle measuring about 6″ x 15″ (16cm x 40cm), cut lengthwise in half, then cut into 10 equal sized pieces.
Place a spoonful of filling onto the center of each square, using all of it evenly between the 10 pieces, then wet the edges of one of the squares, using your finger.
Now, hold the pastry in one hand. Close the edges together to seal the filling inside, forming it into a round shape when finished.
Next, place the pastry on a lined baking sheet, with the pinched side down and press down slightly.
Repeat with the remaining 9 Eccles Cakes. Next, make three slits on top with a very sharp knife or razor blade. Next, brush with the beaten egg white, and sprinkle with sugar.
Bake the Eccles Cakes
Pop into the preheated oven, on a lower shelf for 10 minutes. After 10 minutes, place the tray in the middle of the oven for a further 5 to 7 minutes or until golden brown. Finally, remove the cakes from the tray and place on a cooling rack.
All that’s left to do is enjoy one or two of these lovely pastries, along with a cup of hot tea!
Don’t miss another recipe or travel post; sign up for my free subscription.
Eccles Cake (A Traditional English Pastry Recipe)
Puff pastry filled with fruit and spice from Eccles, England.
Ingredients
- 1 package of puff pastry (or flaky pastry)
- 1 tbsp (15g) good quality butter, like Kerrygold
- 1/4 cup (40g) brown sugar
- 1/2 cup (75g) currants
- zest of an organic orange, which has been washed
- 1/8 tsp grated nutmeg
- 2 pinches of allspice
- 1 egg white, beaten
- sugar, for sprinkling on top of cakes
Instructions
Preheat oven to 400°F (200°C)
- Place the butter in a small saucepan over low heat until just melted, then remove from heat and add the rest of the filling ingredients, stir to combine and set aside to cool.
- Roll out the dough to a rectangle measuring about 6″ x 15″ (16cm x 40cm), cut lengthwise in half, then cut into 10 equal sized pieces.
- Place a spoonful of filling onto the center of each square, using all of it evenly between the 10 pieces, then wet the edges of one of the squares, using your finger.
- Now, hold the pastry in one hand and close the edges together to seal the filling inside, forming it into a round shape when finished.
- Place the pastry on a lined baking sheet, with the pinched side down and press down slightly.
- Repeat with the remaining 9 pastries, then make three slits on top with a very sharp knife or razor blade, brush with the beaten egg white and sprinkle with sugar.
- Pop into the preheated oven, on a lower shelf for 10 minutes. After 10 minutes, place the tray in the middle of the oven for a further 5 to 7 minutes or until golden brown. Remove from tray and place on cooling rack.
Notes
An easy recipe for traditional Eccles Cakes from the UK.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 13gCarbohydrates: 51gProtein: 4g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
HI Christina,
Just checking your blog with all your scrumptious recipes.
These look devine!
Have you posted the flaky pastry yet?
I really don’t want to make it with store bought!
I must try to visit Rye one day. Your pictures, as always are fabulous!
Thanks for sharing your travel vacations with us!!!
Luisa from Woodbridge, Ontario, Canada
Hi. This post about Eccles Cakes brought back memories for me. My older brother had earned a Master Bakers degree while we still lied in Scotland. He was 20 years old when we emigrated in 1952. After we moved to Niagara Falls, NY, he was hired by a very special Italian bakery, called Di Camillo’s. My brother only worked for them for a few months before he was drafted into the U.S. Army but he left a lasting impression on Di Camillo’s with his introduction of Eccles Cakes. Apparently, Niagara Falls appreciated the cakes because, to the best of my knowledge, they are still making them in their bakeries. I love Eccles Cakes but have never made them. Will do soon in memory of my older brother, who passed away two months ago.
Awww, Pat! I’m so sorry about your brother’s passing. That’s very sad, but what special memories you have. That’s wonderful to know that it is because of your brother that Eccles Cakes are still being made in the Niagara Falls area! Fantastic. I think you’ll like this recipe and it’s really not difficult. Enjoy and I’m sure your brother will be happy that you’re making them in his memory. xox
I found this post many years after visiting twice in the same year Rye, I never revisited for I wanted to keep intact the warm memories and feellings of the place. After 12 years, your post revived all those memories (even our day trip to Bodiam Castle is in your post) and also showed me and my partner in life, that the place is still holding that magic quality and the air of swashbuckling naughtiness it had when we visited. It also hold some of the kindest people we ever met in the UK. Thanks for the reminiscence and recipe too.
Today I made these Eccles cakes. The only other time I had them growing up in the UK they were shop bought. Have to say these were phenomenal!
So easy and delicious! I’ve already eaten 3! Thank you so much for this recipe. Now I have something new and different to make when my Brit friends come over. A taste of home.❤️???
Thank you so much for letting me know, Lynne! So glad you enjoyed them so much!