Eccles cakes

  • 10 mins preparation
  • 15 mins cooking
  • Makes 12 Item
  • Print


  • 30 gram butter
  • 3/4 cup currants
  • 1/4 cup chopped mixed peel
  • 2 tablespoon caster sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mixed spice
Eccles cakes
  • 3 (sheets) ready-rolled puff pastry
  • 1 egg yolk, lightly beaten
  • caster sugar


Eccles cakes
  • 1
    To make filling; combine butter, fruit, sugar and spices in pan, stir over low heat until butter is melted; cool.
  • 2
    Cut pastry into 11cm rounds. Place a level tablespoon of filling in centre of each round. Pinch edges together to enclose filling. Turn smooth-side up onto floured surface, flatten gently with rolling pin so that currants just show through pastry.
  • 3
    Shape into ovals, place on greased oven trays. Brush ovals with egg yolk, sprinkle lightly with sugar, cut 3 small slits in top of each oval.
  • 4
    Preheat oven to 200°C (180°C fan-forced). Bake cakes for about 15 minutes or until browned.


It is thought the Crusaders introduced these to England when they returned from the Holy Land in the 13th century. Recipe can be made two days ahead. Suitable for freezing.

More From Women's Weekly Food