Eccles Cakes

Little individual pastries bursting with currants and spice. Serve with Tea or coffee.

Eccles Cakes


  • 1 pound shortdough pastry
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 3/4 cup currants
  • 1 ounce candied mixed citrus peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 egg white, beaten
  • 1/8 cup white sugar


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.


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