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Traditional Lancashire Eccles Cakes (Flaky Puff Pastry with Spiced Currants)
Historic 1793 Lancashire pastry specialty: flaky, all-butter puff pastry rounds packed with a rich, spiced filling of currants, brown sugar, candied citrus peel, and nutmeg, slashed on top and encrusted in crunchy sugar.
Prep
20 min
Cook
18 min
Total
38 min
Oven
210Ā°C (190Ā°C vent.)
Ingredients
servings
6
- All-butter puff pastry sheet320 g
- Dried currants150 g
- Melted unsalted butter40 g
- Demerara or light brown sugar60 g
- Finely diced mixed candied citrus peel30 g
- Ground nutmeg and cinnamon1 tsp
- Egg white for glazing1 pc
- Granulated sugar for crunchy topping20 g
Preparation Steps
1
Combine dried currants, melted butter, brown sugar, candied peel, and nutmeg in a bowl.
2
Roll out puff pastry and cut 6 circles (10 cm diameter). Spoon filling in the center, gather edges together, and pinch tightly to seal. Invert seam-side down and gently roll flat with a rolling pin until currants just show through the pastry.
3
Make 3 parallel slashes across the top, brush with egg white, and dust heavily with granulated sugar. Bake at 210Ā°C for 15-18 minutes until puffed, deeply golden, and crisp. Traditionally served alongside crumbly Lancashire cheese.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
4.5g
Carbohydrates
48g
Fat
17.5g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
