Eccles Cakes Recipe

Plain flour: The base for the dough, providing structure and texture.

Butter: Adds richness and flakiness to the pastry.

Cold water: Helps bring the dough together.

Currants: The main ingredient for the filling, offering a sweet and tart flavor.

Brown sugar: Sweetens the filling and adds a hint of molasses.

Ground allspice: Adds warmth and spice to the filling.

Melted butter: Helps bind the filling ingredients together.

Egg white: Used to brush the tops of the cakes for a shiny finish.

Caster sugar: Sprinkled on top for a sweet, crunchy finish.

When mixing the flour and diced butter, use your fingertips to rub them together gently. This helps to create a light, flaky texture for the dough. Be careful not to overwork the mixture, as this can cause the butter to melt and result in a denser pastry.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• cold and diced butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture.

• cold water - Substitute with milk: Milk can add a richer flavor and slightly more tenderness to the dough.

• currants - Substitute with raisins: Raisins are more commonly available and provide a similar sweetness and texture.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• ground allspice - Substitute with pumpkin pie spice: Pumpkin pie spice contains a blend of spices including allspice, providing a similar warm flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative and adds a subtle coconut flavor.

• lightly beaten egg white - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan alternative to egg whites.

• caster sugar - Substitute with granulated sugar: Granulated sugar is more commonly available and will provide a similar sweetness and texture.

• Allow the freshly baked Eccles cakes to cool completely on a wire rack before storing. This prevents condensation, which can make the pastry soggy.

• Store the Eccles cakes in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, consider freezing.

• To freeze, place the cooled Eccles cakes on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the Eccles cakes to a freezer-safe bag or container. Label with the date and they can be stored for up to 3 months.

• When ready to enjoy, thaw the Eccles cakes at room temperature for a few hours. For a freshly baked taste, reheat in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through.

• Avoid microwaving the Eccles cakes as this can make the pastry chewy rather than crisp.

• If you prefer, you can also freeze the Eccles cakes before baking. Follow the recipe up to the point of brushing with egg white and sprinkling with caster sugar. Freeze on a baking sheet until solid, then transfer to a freezer-safe container.

• When ready to bake, brush the frozen Eccles cakes with egg white and sprinkle with caster sugar. Bake directly from frozen, adding an extra 5-10 minutes to the baking time.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover Eccles cakes on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes until they are warmed through and the pastry is crisp.

• Microwave Method:

  1. Place the Eccles cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to maintain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making the pastry soggy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Place the Eccles cakes on the toaster oven tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure they are not over-browning.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the Eccles cakes in the skillet.
  3. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the Eccles cakes in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway to ensure they are not over-browning.

• Oven: Used to bake the Eccles cakes at the specified temperature until they are golden brown.

• Mixing bowl: Utilized for combining the flour and diced butter, as well as for mixing the filling ingredients.

• Pastry cutter: Helps in cutting the butter into the flour to achieve a breadcrumb-like texture.

• Rolling pin: Essential for rolling out the dough to the desired thickness before cutting into circles.

• Cookie cutter: Used to cut the rolled-out dough into uniform circles.

• Spoon: Handy for placing the filling in the center of each dough circle.

• Pastry brush: Used to brush the tops of the cakes with egg white before baking.

• Baking sheet: The surface on which the Eccles cakes are placed for baking.

• Parchment paper: Lined on the baking sheet to prevent the cakes from sticking.

• Cooling rack: Allows the baked Eccles cakes to cool evenly after they come out of the oven.

Prepare the filling ahead: Mix the currants, brown sugar, allspice, and melted butter the night before and store in the fridge.

Use a food processor: Quickly mix the flour and butter to breadcrumb consistency using a food processor.

Pre-cut parchment paper: Cut parchment paper to fit your baking trays in advance to save time during cleanup.

Chill the dough efficiently: Flatten the dough into a disc before chilling; it will cool faster and be easier to roll out.

Batch work: Roll out all the dough circles at once and fill them assembly-line style.