Eccles cakes
Flaky pastry parcels full of spiced, buttery currants, the Lancashire teatime classic.
- Time50 min
- LevelEasy
- Costabout £0.51 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 2
Melt the butter and brown sugar together in a small pan over a low heat. Take off the heat and stir in the currants, mixed peel, spices and orange zest. Leave to cool for 10 minutes.
10 min - 3
Unroll the pastry and cut out 6 rounds about 11 cm wide, using a saucer or bowl as a guide.
- 4
Put a heaped spoon of filling in the middle of each round. Pull the edges up over the filling and pinch together tightly. Turn over so the join is underneath.
- 5
Flatten each parcel gently with your palm until the currants just show through. Cut three small slits in the top, brush with milk and sprinkle with caster sugar.
- 6
Bake for 20 to 25 minutes until deep golden and crisp. Cool on a wire rack. They are best eaten warm or the same day.
23 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.