Eccles cakes

Homemade Eccles

Eccles cakes

The original recipe for this is currants but my hubby prefers sultanas so that’s what I use! When the cakes are golden brown on the tops just flip them over and put them back in the oven for 5 minutes to ensure you don’t get soggy bottoms! They should be crisp but moist and absolutely blooming delicious ……which these are mmmmm


  • 500g ready made puff pastry
  • 150g currants, mixed fruit or sultanas (I used sultanas)
  • 20g melted butter
  • 50g caster sugar
  • grated zest of 1 lemon
  • ½ tsp grated nutmeg


Wash the fruit, drain them and then dry them well on kitchen towel or a clean tea towel.

Place them in a bowl, add the melted butter and stir to ensure they are all covered, then add the lemon zest, sugar & nutmeg.

Roll out the pastry on a lightly floured board about 5mm thick and cut out 12 rounds with a 10cm pastry cutter. Share out the filling equally between the 12 circles into the centres.

Brush with a dash of water (avoid wetting too much) all around the edge then gather the pastry up and crimp together a bit like a little pasty. Then gently squash to flatten slightly and turn over so the the join is underneath. Place on a baking tray lined with greeseproof paper.

Make all 12 the same way then place in the fridge for ½ hour.

Meanwhile preheat the oven to 200°C/FAN 180°/GAS 6

Brush each Eccles cake with a little milk then slash 3 little cuts into each cake and sprinkle with caster sugar before placing into the oven for 20 minutes or until golden brown and cooked through.

Remove from the oven and sprinkle a little more sugar and allow to cool on a wire rack……then enjoy!


Homemade Eccles       Homemade Eccles

Homemade Eccles        Homemade Eccles

 Homemade Eccles        Homemade Eccles

Homemade Eccles        Homemade Eccles

Homemade Eccles        Homemade Eccles


  1. About 10 minutes ago, my husband John finished yet another Eccles cake. He has had 4 already today, from a batch that I baked only this morning. He actually called them brilliant earlier on. I would recommend them because not only are they fun to eat, but fun to bake as well ( This is the second batch made within 48 hours!)
    Thank you Deany for finding another favourite for John. XxxJacquie

  2. Thank you for this recipe. I made some with mixed fruit this morning, exactly according to recipe but had no problem with soggy bottoms. I thought they were delicious, yummy and even husband, who isn’t forthcoming with compliments, said “They’re good”. Don’t think they will last for long in this home !!!! Xxx Jacquie

Leave a Reply

Your email address will not be published. Required fields are marked *