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    Eccles Cakes

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    Eccles Cakes

    These fruit-packed cakes should be served with a wedge of good Lancashire cheese. I like to use a good balance of currants and candied peel with not too much sugar for the filling – but I do sprinkle the puff pastry with sugar before baking to create a crunchy coating.

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 15


    • 500g Puff pastry
    • 3 tbsp Milk
    • 2 tbsp Sugar for sprinkling
    • filling
    • 40g Butter
    • 60g Caster sugar
    • ½ tsp Mixed spice
    • 80g Currants
    • 45g Mixed peel
    • 50g Raisins
    • 50g Sultanas


    1. Preheat the oven to 200°C/gas 6 and line a baking sheet with non-stick parchment paper.
    2. Melt the butter and allow to cool slightly. Mix this with the remaining filling ingredients.
    3. Roll the pastry into a rectangle about 40cm x 24cm and 1/2cm thick; cut into 15 x 8cm squares. Place a teaspoonful of filling on each and fold over the corners to seal into a parcel; brush with water to help the edges stick.
    4. Turn over and roll gently to flatten. Brush each parcel with milk and sprinkle with a little sugar. Place on the prepared baking sheet and bake for about 15 minutes or until crisp and golden. Leave to cool on a wire rack.

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    Drinks recommendation

    A brisk, refreshing cuppa is ideal – but try leaves rather than the ubiquitous bags and notice the difference.


    Average user rating

    5 stars