📝 About This Recipe
Hailing from the town of Eccles in Greater Manchester, these iconic British pastries are a masterclass in texture and flavor. Each cake features a buttery, shatteringly crisp puff pastry shell that gives way to a dense, jammy center of spiced Zante currants and citrus peel. Often nicknamed 'Squashed Fly Pies' with affection, they are a sophisticated treat that balances the deep sweetness of dried fruits with a hint of warming spice and a crunchy sugar topping.
🥗 Ingredients
The Fruit Filling
- 50 grams Unsalted butter (melted and slightly cooled)
- 200 grams Zante currants (rinsed and dried)
- 75 grams Soft dark brown sugar (packed)
- 50 grams Mixed candied citrus peel (finely chopped)
- 1 teaspoon Ground allspice
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1 tablespoon Lemon zest (from one organic lemon)
The Pastry and Finish
- 500 grams All-butter puff pastry (high-quality store-bought or homemade, chilled)
- 1 large Egg white (lightly beaten until frothy)
- 3 tablespoons Demerara sugar (for a crunchy topping)
- 2 tablespoons Plain flour (for dusting the work surface)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the melted butter, soft brown sugar, currants, chopped candied peel, allspice, nutmeg, and lemon zest. Stir thoroughly until the currants are evenly coated and the mixture is glossy.
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2
Cover the fruit mixture and set it aside for at least 20 minutes. This allows the currants to plump up slightly and the flavors to meld beautifully.
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3
Preheat your oven to 220°C (425°F/Gas Mark 7). Line two large baking sheets with parchment paper or silicone mats.
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4
On a lightly floured surface, roll out your puff pastry to a thickness of approximately 3-4mm (about 1/8 inch).
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5
Using a 10cm (4-inch) round cookie cutter, cut out 12 circles. You may need to gather the scraps and re-roll once to get the final few circles.
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6
Place a generous tablespoon of the currant mixture into the center of each pastry circle. Do not overfill, or they will be difficult to seal.
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7
Lightly dampen the edges of the pastry with a little water. Gather the edges up over the filling and pinch them together firmly to create a sealed pouch.
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8
Turn the pastry ball over so the seam is on the bottom. Gently press down with your palm or a rolling pin to flatten it into a disc about 1cm thick. You should just see the currants starting to peek through the pastry.
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9
Using a sharp knife, make three parallel diagonal slashes across the top of each cake. These vents allow steam to escape and prevent the pastry from bursting.
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10
Brush the tops of the cakes generously with the beaten egg white. This acts as the glue for our sugar crust.
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11
Sprinkle a liberal amount of Demerara sugar over each cake, ensuring a thick, even coating for maximum crunch.
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12
Place the cakes on the prepared baking sheets and bake for 15-20 minutes until they are puffed up and a deep, golden brown.
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13
Transfer the cakes to a wire rack. Allow them to cool for at least 10 minutes before serving, as the sugar and fruit filling will be extremely hot.
💡 Chef's Tips
Use Zante currants specifically; they are smaller and more intense than standard raisins, which is key for the authentic texture. Ensure your puff pastry is very cold when you start working with it to achieve the best 'lift' and flaky layers. If the pastry feels soft while you are filling the cakes, pop the tray in the fridge for 10 minutes before baking. Don't skip the slashes on top; they are the signature look of an Eccles cake and essential for even baking. For a citrus boost, add a teaspoon of orange blossom water to the fruit mixture.
🍽️ Serving Suggestions
Serve warm with a thick wedge of sharp Lancashire cheese for the ultimate traditional pairing. Enjoy alongside a steaming pot of strong English Breakfast tea. Serve as a dessert with a dollop of clotted cream or high-quality vanilla bean ice cream. They pair wonderfully with a small glass of tawny port or sweet dessert wine in the evening. Pack them in a tin for a picnic; they travel exceptionally well and taste great even at room temperature.