100min 4 ppl
Eccles Cakes
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 8g
Carbs 86g
Fats 32g
About this dish
Rough-puff pastry made with cold butter and a brief lamination gives these Lancashire cakes their signature shatteringly flaky, caramelised crust — the filling relies on plump currants macerated in brown butter, mixed spice, and a splash of rum for depth that elevates them far beyond the bakery standard.
Allergy Info
Dairy, Gluten, Eggs, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Ice-cold water90 ml
- Unwaxed lemon zestfinely grated1 lemon
- Unwaxed orange zestfinely grated1 orange
Dairy & Eggs
- Unsalted buttercut into 1 cm cubes, kept very cold170 g
- Unsalted butterfor the filling30 g
- Large eggbeaten1
Dried Goods
- Plain flour225 g
- Currants200 g
- Soft dark brown sugar60 g
- Demerara sugarfor sprinkling2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- Mixed spice1 tsp
- Ground nutmeg0.5 tsp
- Ground cinnamon0.5 tsp
Oils & Condiments
- Dark rum2 tbsp
Utensils
- Large mixing bowl
- Small saucepan
- Rolling pin
- Bench scraper
- Round pastry cutter (12 cm)
- Baking tray
- Parchment paper
- Pastry brush
- Sharp knife
- Wire rack
- Clingfilm
Method
1
Combine the flour and salt in a large bowl. Add the cold butter cubes and use your fingertips to flatten each cube into the flour without fully rubbing it in — you want visible, flat shards of butter throughout. Drizzle in the ice-cold water and bring the dough together with a bench scraper or your hands until it just holds; it will look rough and shaggy.
Approx. 10 minutes
2
Turn the dough out onto a lightly floured surface and roll into a rough rectangle approximately 20 × 40 cm. Fold the bottom third up and the top third down like a letter, rotate 90°, and repeat twice more. Wrap tightly in clingfilm and refrigerate for at least 1 hour.
Approx. 5 minutes
3
Melt the 30 g butter in a small saucepan over medium heat, swirling continuously until the foam subsides and the milk solids turn golden brown and smell nutty, about 4–5 minutes. Remove from the heat immediately.
Approx. 5 minutes
4
Combine the currants, dark brown sugar, mixed spice, nutmeg, cinnamon, lemon zest, orange zest, and rum in a bowl. Pour the brown butter over the mixture, stir well, and leave to macerate at room temperature while the pastry chills.
Approx. 5 minutes
5
Preheat the oven to 220°C (200°C fan / gas 7). Line a large baking tray with parchment paper.
Approx. 10 minutes
6
On a lightly floured surface, roll the chilled pastry to approximately 3 mm thickness. Cut out eight circles approximately 12 cm in diameter using a cutter or small plate as a guide.
Approx. 5 minutes
7
Place a generous tablespoon of filling (about 35 g) in the centre of each pastry circle. Gather the edges up and over the filling, pinching firmly to seal into a tight parcel, then turn each cake over so the seam is underneath and gently flatten with your palm into a round disc about 7 cm wide.
Approx. 5 minutes
8
Brush the tops generously with beaten egg, then cut three short parallel slashes across each cake with a sharp knife. Sprinkle heavily with demerara sugar.
Approx. 5 minutes
9
Bake on the middle shelf for 20–25 minutes until the cakes are a deep amber brown, the sugar has caramelised, and the pastry is crisp and blistered. Transfer to a wire rack and allow to cool for at least 10 minutes before eating.
Approx. 25 minutes
