📝 About This Recipe
Hailing from the town of Eccles in Greater Manchester, these iconic British pastries are a masterclass in texture and spice. Each golden, flaky puff pastry round is stuffed with a rich, buttery mixture of currants, candied peel, and warm nutmeg, then finished with a signature crunch of granulated sugar. Often affectionately called 'squashed fly cakes,' they offer a sophisticated balance of tart fruit and buttery pastry that has been a British tea-time staple since the 18th century.
🥗 Ingredients
The Spiced Fruit Filling
- 50 grams Unsalted butter (melted)
- 200 grams Vostizza Currants (small, dark dried grapes)
- 50 grams Light brown soft sugar
- 50 grams Mixed candied peel (finely chopped)
- 1 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Ground allspice
The Pastry and Assembly
- 500 grams All-butter puff pastry (chilled, high-quality store-bought or homemade)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 large Egg white (lightly beaten until frothy)
- 3 tablespoons Granulated sugar (for topping)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the melted butter, currants, light brown sugar, chopped candied peel, nutmeg, and allspice. Stir thoroughly until the fruit is evenly coated and the sugar has begun to dissolve into the butter. Set aside to allow the flavors to meld.
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2
Preheat your oven to 220°C (425°F/Gas Mark 7). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
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3
On a lightly floured surface, roll out the chilled puff pastry to a thickness of approximately 3mm (about 1/8 inch). Ensure the pastry remains cold to maintain its flaky layers.
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4
Using a 10cm (4-inch) circular cookie cutter, cut out 12 rounds. You may need to gently re-roll the scraps once, but try to handle the dough as little as possible.
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5
Place a generous tablespoon of the currant mixture into the center of each pastry circle, leaving a clear border around the edges.
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6
Lightly dampen the edges of the pastry with a little water. Gather the edges up over the filling and pinch them together tightly to seal, forming a small pouch or 'parcel'.
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7
Flip the parcel over so the seam is on the bottom. Using a rolling pin, very gently flatten the cake until it is a circular disc about 1cm thick. The currants should start to show through the pastry without actually breaking the surface.
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8
Place the cakes onto the prepared baking sheets, spacing them at least 2 inches apart.
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9
Using a sharp knife, make three parallel diagonal slashes across the top of each cake. This allows steam to escape and creates the traditional Eccles look.
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10
Brush the tops of the cakes generously with the beaten egg white, then sprinkle a heavy coating of granulated sugar over each one.
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11
Bake in the center of the oven for 15-20 minutes, or until the pastry is puffed up and a deep golden brown. The sugar should be caramelized and crisp.
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12
Transfer the cakes to a wire rack to cool. They are best served warm but are equally delicious at room temperature once the sugar crust has set.
💡 Chef's Tips
Use high-quality all-butter puff pastry for the best flavor; avoid 'light' versions as they lack the necessary richness. Keep your pastry as cold as possible; if it gets too soft during assembly, pop the trays in the fridge for 10 minutes before baking. Do not overfill the cakes, or they will burst in the oven and the sugar will leak out. For an extra citrus punch, add the zest of half an orange to the currant mixture. Ensure you use currants, not raisins; currants are smaller and provide the concentrated tartness characteristic of an authentic Eccles cake.
🍽️ Serving Suggestions
Serve warm with a thick wedge of sharp Lancashire cheese for the most authentic Northern experience. Pair with a hot cup of strong Builder's tea or Earl Grey. Enjoy as a mid-afternoon snack with a dollop of clotted cream on the side. Lightly toast leftovers the next day to refresh the pastry's crunch. Serve alongside a glass of chilled dessert wine or a dark, malty ale.