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Eccles Cakes

Rated as 3.8 out of 5 Stars

"Little individual pastries bursting with currants and spice. Serve with tea or coffee."
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35 m servings 280
Original recipe yields 12 servings


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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.

Nutrition Facts

Per Serving: 280 calories; 11 41.5 2.5 5 199 Full nutrition

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Read all reviews 5
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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.

I made 2 changes. I omitted the peel (I don't like it) and I made them smaller so it would make more. They turned out really well. Just like I remember them growing up. My husband loved them. ...

Use store bought puff pastry. I use water to brush the tops before sprinkling with sugar, and make sure you seal them well on the underside. The sugar in the currant mixture will melt and cara...

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...