Super-Easy Eccles Cake

  • PrepTime: 20 Mins
  • CookTime: 15 Mins
  • TotalTime: 35 Mins


  1. 140 grams sugar
  2. 40 grams butter
  3. 225 grams currants
  4. 25 grams  candied peel
  5. Pinch nutmeg (freshly ground )
  6. 500 grams puff pastry


  1. Gather the ingredients.  
  2. Preheat the oven to 425 F.
  3. In a medium saucepan, combine 110 grams of sugar and 25 grams of butter and cook over medium heat until the butter is melted.  
  4. Remove the pan from heat and add currants, candied peel, and nutmeg to the melted sugar and butter.  
  5. On a lightly floured surface, roll the pastry thinly and cut into 4-inch rounds of about 1/4-inch thickness.  
  6. Lightly grease a baking sheet with the leftover butter. Place each cut round onto the sheet and add a small spoonful of filling to the center of each one.  
  7. Dampen the edges of the pastry with cold water and draw the edges together over the fruit. Pinch to seal.
  8. Turn the patty over (it might look thick in the center), and then press gently with a rolling pin to flatten the cakes.  
  9. With a pair of cooking scissors, snip a V shape in the top of each cake to help steam escape during the baking process.  
  10. Brush the cakes all over with cold water and sprinkle each cake with leftover sugar.
  11. Bake in the center of the oven for 15 minutes or until the edges are lightly golden brown.  
  12. Remove from the oven and place the Eccles cakes on a wire cooling rack to cool off.  
  13. Serve and enjoy cold or warm!