Eccles cakes are a traditional English pastry named after the town of Eccles, which is now part of the City of Salford, Greater Manchester. They are made from flaky pastry filled with currants, mixed peel, and a spice mixture, often featuring nutmeg and cinnamon. The cakes are typically round, slightly flattened, and have a characteristic sugary topping.
The history of Eccles cakes can be traced back to the 18th century. The exact origins of the recipe are a matter of some debate, but it is widely believed that they were first sold commercially by James Birch in 1793 from his shop on the corner of Vicarage Road and St Mary's Road in Eccles. The popularity of Eccles cakes quickly spread, and they became a well-known treat across England.
Throughout the 19th and 20th centuries, Eccles cakes remained popular as a homemade treat and commercially produced item. They have maintained a loyal following despite changes in baking trends and tastes. The cakes are closely associated with Lancashire and the Greater Manchester area but are enjoyed all over the UK and have even gained popularity in other countries.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations, which you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients
Ready-made puff pastry - cut to 12-cm or 5-inch squares
- 200g currants
- 50g mixed candied peel, finely chopped
- 100g light brown sugar - optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp water
- 1 small egg white (beaten for glazing)
- Granulated sugar (for sprinkling)
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
oven to 380°F (190°C) 15 mins
Air fryer 360°F (180°C) 15 mins
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