How to Make a Traditional British Eccles Cake with Currants

How to Make a Traditional British Eccles Cake with Currants

The Eccles cake is a small, sweet pastry traditionally associated with the town of Eccles in Greater Manchester, England. Known for its flaky puff pastry exterior and rich, spiced filling, the Eccles cake is a beloved treat. The combination of currants, brown sugar, butter, and spices creates a perfect harmony of flavors. Here’s how to make a traditional Eccles cake with currants, from start to finish.

Ingredients:

• For the pastry:

  • 250g (about 2 cups) plain flour
  • 125g (1/2 cup) cold unsalted butter, cubed
  • 60ml (1/4 cup) cold water
  • A pinch of salt

• For the filling:

  • 200g (1 1/3 cups) currants
  • 100g (1/2 cup) dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 25g (2 tbsp) unsalted butter, melted
  • 1 tbsp brandy (optional, but adds flavor)
  • Zest of 1 lemon

• For glazing:

  • 1 egg, beaten (for egg wash)
  • 1 tbsp caster sugar (optional)

Method:

Step 1: Prepare the Pastry

1. Make the Pastry Dough:
   • Begin by sifting the flour into a large bowl and adding a pinch of salt.
   • Add the cold cubed butter into the bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. This creates the light, flaky texture of puff pastry.
   • Gradually add the cold water, a tablespoon at a time, until the dough begins to come together.
   • Turn the dough onto a lightly floured surface and gently knead it into a smooth ball. Wrap the dough in cling film and chill it in the refrigerator for at least 30 minutes.

Step 2: Make the Filling

2. Prepare the Currant Filling:
   • While the dough chills, make the currant filling. In a medium bowl, combine the currants, dark brown sugar, ground cinnamon, ground nutmeg, melted butter, lemon zest, and brandy (if using).
   • Stir the ingredients together until well combined. Set aside.

Step 3: Roll Out the Pastry

3. Roll the Pastry:
   • Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
   • Take the chilled dough out of the refrigerator and roll it out on a floured surface into a rectangle, about 3mm thick. Use a rolling pin to keep the dough even.
   • Cut the dough into small rounds. You can use a 10-12 cm (4-5 inch) cutter or a small bowl to help with this. This will be the size of your Eccles cakes.

Step 4: Assemble the Eccles Cakes

4. Fill and Seal the Cakes:
   • Place a spoonful of the currant filling in the center of each pastry round. Be careful not to overfill, as the filling could spill out during baking.
   • Gently fold the edges of the pastry over the filling to create a small parcel. Pinch the edges together to seal the cakes.
   • Flip the cakes over so the sealed side is on the bottom.

Step 5: Bake the Eccles Cakes

5. Prepare for Baking:

   • Brush the tops of the Eccles cakes with the beaten egg to give them a golden, glossy finish when baked.
   • For an extra touch of sweetness, you can sprinkle a little caster sugar on top of the egg wash before baking.
   • Using a sharp knife, make a small slit in the top of each cake to allow steam to escape during baking.

6. Bake:

   • Place the cakes on the prepared baking tray and bake them in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up.
   • Keep an eye on them as baking times can vary depending on your oven.

Step 6: Cool and Serve

7. Cool the Cakes:
   • Once baked, remove the Eccles cakes from the oven and let them cool on a wire rack.
   • Serve warm or at room temperature with a cup of tea for a traditional British treat.

Tips for Making the Perfect Eccles Cake

• Flaky Pastry: The key to a perfect Eccles cake is using cold butter and water. This ensures that the pastry remains light and flaky.
• Spices: You can adjust the amount of cinnamon and nutmeg based on your personal taste. A small pinch of allspice can also be added for extra flavor.
• Filling Variations: While currants are traditional, you can experiment with other dried fruits like raisins or sultanas if preferred.
• Serving Ideas: Eccles cakes are delightful on their own, but you can also serve them with a dollop of clotted cream or a drizzle of honey for an indulgent treat.

Conclusion

Making a traditional British Eccles cake is a simple yet rewarding process that captures the essence of British baking. The flaky pastry, filled with spiced currants and a touch of sweetness, makes for a comforting and delicious treat. Whether served as an afternoon snack or as part of a festive spread, Eccles cakes are a timeless classic that will surely delight anyone who tries them.