You'll Never Go Back to Store Bought' English Eccles Cakes

"What a simple and beautiful recipe, I couldn't believe how good these were the first time I made them, a shop bought eccles cake just never quite will live up to expectation evermore! Even when I used to despise currants and sultanas oddly enough I still loved eccles cakes. These are so easy, you'll wonder why you never thought of it yourself. . . ."
photo by robd16 photo by robd16
photo by robd16
Ready In:
8-12 eccles cakes




  • Preheat the oven to 200C/425°F.
  • Cut the pastry into rounds approx 4 inches in diameter.
  • Cream the butter and sugar together, add the currants, lemon zest and spices.
  • Add spoonfuls of the mixture to the centre of each pastry round.
  • Gather the edges of each round to form a sealed ball, and with the smooth side uppermost, flatten onto a greased baking sheet.
  • Cut 2 slits in the top of each cake with a sharp knife, brush with water (not milk or egg) and dust with caster sugar.
  • Bake until golden brown for approx 20 minutes.
  • Allow to cool for around 20 minutes before serving whilst still warm-ish or wait until completely cooled.
  • To die for!

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