Eccles cakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • 1 Review

    5 star rating


These delicious Eccles cakes (named after the town they originated from) are ideal for an afternoon treat.


  1. To make the pastry sift the flour into a bowl and coarsely grate the butter into the flour, holding it in the butter paper and dipping it into the flour every so often to make it easier to grate without melting. Add the salt

  2. Mix to coat the butter in flour, add 5-7 tablespoons of cold water, a tablespoon at a time, enough to bring the dough together using a butter knife. Wrap in cling film and chill for 15-20 minutes.

  3. Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. Mix the butter, sugar, currants, mixed peel, mixed spice and zest with clean hands until combined well.

  5. Roll out the pastry to about 3mm in thickness on a floured surface. Using a 10cm cutter or saucer, cut out 20 discs.

  6. Cut a heaped teaspoon of the filling in the centre of each disc, dampen the edges with water and then draw the edges together to make a purse, squeezing tightly to seal.

  7. Turn each one over and flatten with the palm of your hand until the currants are peeping through the pastry.

  8. Brush each with the egg white and sprinkle with caster sugar. Using a sharp knife cut 3 parallel slits in each cake and place on a lined baking sheet.

  9. Bake in the preheated oven for 18-20 minutes until golden and a lovely caramel appears.

  10. Leave to cool on a wire rack for at least 15 minutes before serving.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    A beautiful, and easy, bake! Tasty and a lot like shop bought ones...will definitely be making again!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!