Eccles Cakes

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"Little individual pastries bursting with currants and spice. Serve with tea or coffee."
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35 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
  4. Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
  5. Bake in preheated oven for 15 minutes, or until lightly browned around edges.



I actually haven't tried this recipe yet, I just wanted to know if the submitter could please comment and say what the recipe is for the pastry? This sounds like a recipe my grandmother used to ...

I use puff pastry. I buy a package of frozen puff pastry and it works a treat. Also I use brown sugar not white.

This pastry is pretty tasty! I found that I had a lot of filling left over (perhaps I didn't put enough in them?) I was afraid the currants would be over powering but they weren't. I used p...

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