How to Make a Traditional English Eccles Cake with Currants
The Eccles cake is a traditional English pastry that has been a staple of British baking for centuries. Named after the town of Eccles in Greater Manchester, this delightful treat features a flaky, buttery pastry filled with a mixture of currants, sugar, and spices. Eccles cakes are known for their rich, sweet flavor and their delightful golden finish, making them the perfect addition to any tea or dessert spread. Here’s a step-by-step guide to making this delicious treat from scratch.
Ingredients
To make about 8-10 Eccles cakes, you’ll need:
- 225g (8oz) puff pastry (store-bought or homemade)
- 200g (7oz) currants (or sultanas, if preferred)
- 50g (2oz) unsalted butter
- 50g (2oz) caster sugar
- 1 tablespoon dark brown sugar (optional, for extra depth of flavor)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 egg (beaten, for egg wash)
- 1 tablespoon milk (optional, for egg wash)
- A little flour for dusting
Equipment
- Rolling pin
- Baking tray
- Parchment paper or a silicone baking mat
- Pastry brush
- Small bowl for mixing the filling
Instructions
Step 1: Prepare the Pastry
If you’re using store-bought puff pastry, make sure it is chilled and ready to go. If you’re using homemade pastry, ensure it’s rested and rolled out to about 3mm (1/8 inch) thickness on a lightly floured surface. Puff pastry should be cold when working with it, as this will help it rise properly during baking.
Step 2: Make the Filling
In a mixing bowl, combine the currants, caster sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir until everything is well combined. The sugar will help the currants release their natural sweetness while baking, and the spices give the filling that warm, classic flavor that makes Eccles cakes so appealing.
Melt the butter in a small pan over low heat, and once it has melted, pour it into the currant mixture. Stir everything together until the currants are evenly coated in the butter and the spices are well distributed. Set this filling aside to cool slightly.
Step 3: Roll Out the Pastry
Once your filling is ready, return to the pastry. Roll it out into a rectangle or square on your floured surface, making sure to keep the edges even. Try to get the dough as thin as possible without it tearing, as this will give your Eccles cakes a light and flaky texture.
Step 4: Assemble the Eccles Cakes
Cut the rolled-out pastry into small circles, about 8cm (3 inches) in diameter. You can use a large cookie cutter or the rim of a glass to achieve perfect circles. Place a spoonful of the currant mixture into the center of each circle.
Gently fold the edges of the pastry up and over the filling, pinching them together at the top to seal the cake. You can lightly twist the ends to ensure a good seal, ensuring that the filling doesn’t escape during baking. If necessary, trim any excess pastry with a knife to keep the edges neat.
Step 5: Shape the Cakes
Once each Eccles cake is sealed, flip it over onto the prepared baking tray so that the seam is on the bottom. Gently press the cakes down with your palm to flatten them slightly, giving them that characteristic round shape.
Using a sharp knife, make a few small slashes or vents on the top of each Eccles cake. This will allow steam to escape during baking and prevent the pastry from bursting open.
Step 6: Egg Wash and Baking
Preheat your oven to 220°C (200°C for fan ovens) or 425°F (Gas Mark 7). While the oven heats, prepare the egg wash by whisking the egg with a little milk (if using) to create a shiny glaze. Brush this mixture over the top of each Eccles cake for a golden finish.
Place the Eccles cakes on a baking tray lined with parchment paper or a silicone baking mat. Bake them in the preheated oven for 15 to 20 minutes, or until the pastry is golden brown and crisp. Keep a close eye on them, as puff pastry can brown quickly.
Step 7: Cool and Serve
Once the Eccles cakes are golden and puffed, remove them from the oven and let them cool on a wire rack. These cakes are delicious served warm or at room temperature, but they can also be enjoyed the next day.
Additional Tips for the Perfect Eccles Cake:
- Chill the Pastry: If using homemade puff pastry, ensure it is chilled before rolling. This will help maintain its flaky texture.
- Use Fresh Currants: For the best flavor, opt for fresh currants. You can also experiment with sultanas or raisins if you prefer a milder taste.
- Puff Pastry Shortcut: If you’re short on time, store-bought puff pastry works just as well. Make sure to buy the block variety for the best results.
- Gluten-Free Option: You can make a gluten-free version by using gluten-free puff pastry, which is available at most supermarkets. Just ensure your filling ingredients are also gluten-free.
Serving Suggestions
Eccles cakes are traditionally served as part of a British afternoon tea spread, accompanied by a hot cup of tea. However, they also make a great snack or dessert when served with a dollop of clotted cream or a scoop of vanilla ice cream. They’re rich and sweet, so they pair beautifully with a light drink such as Earl Grey or Darjeeling tea.
Storing Eccles Cakes
Eccles cakes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container for up to 3 days at room temperature. You can also freeze them for up to a month. To reheat, simply pop them in the oven for a few minutes to bring back their flaky texture.
In conclusion, making a traditional English Eccles cake with currants is an easy yet satisfying baking project that will fill your kitchen with the delicious smells of butter, spices, and sweet currants. Whether you’re enjoying them with friends and family over tea or indulging in them by yourself, these little pastries are sure to become a beloved part of your baking repertoire.