Eccles Cakes
Eccles cakes are named after the English town of Eccles, historically part of Lancashire, but now in the City of Salford, Greater Manchester.
It is not known who invented Eccles Cakes, but James Birch is credited with being the first person to sell Eccles cakes commercially, which he sold from his shop at the corner of Vicarage Road and St Mary’s Road, now Church Street, in the town centre in 1793.
They are very easy to make, they consist of just three ingredients, Butter, Sugar and Currants, except here in Spain currants are almost impossible to buy so I always use Sultanas instead, plus the pastry case. Traditionally flaky pastry is used which can be a bit of a bind if you’re not used to making it. However, these days it can be purchased ready made and even ready rolled too from all supermarkets and it’s very good quality as well.
You may like to try the other Lancashire Classic ‘The Chorley Cake’ see recipe HERE
Eccles Cakes
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Ingredients
- 50 g Butter
- 100 g Currants
- 25 g Sugar
- You can add a little mixed peel if you like it optional
- 500 g Puff Pastry Home made or shop bought will be fine
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- See photos for directions
First prepare the filling by melting the butter and sugar in a saucepan over a gentle heat (DO NOT BOIL) and then mix in the fruit and allow to cool.
Next cut your pastry into 12.5cm squares that’s 4 inches if you’re still in the past like me. You may have to roll it a biy thinner if using shop bought pastry.
Wet round all four edges with cold water well.
Next add a scant tablespoon of the filling to each square.
Fold two opposite corners to the middle making sure they overlap and stick.
Now do the same with the other two corners, again make sure one sticks to the other as shown.
Next bring the four corners to the centre again and press together gently.
Flip the whole thing over as shown below.
Press each one firmly with the heel of your hand to flatten it
With a sharp pointed knife make a couple of slits in the top of the pastry
The final stage is to brush tops with cold water then sprinkle liberally with white sugar.
Bake on a tray covered with parchment in a pre-heated oven at 220ºc or 200ºc fan oven for about 18 – 20 minutes, check at 18 mins to make sure the sugar top is not too brown.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Hi Carol,
Thanks for your comment, I’m please I helped bring back some happy memories of your dear Mum and her Sad Cakes. You’re correct, Chorley Cakes were also known as Sad Cakes. Thanks also for the 5 star rating too.
I have just found you Mr Paul. I was looking for “sad cake” to bake for a friend but I’m going to try these because she has a sweet tooth. My mum used to make sad cake and butter it and it sounds just like the ones you call Chorley cake. She used to make a large one and slice and butter it – happy day and lovely memories. I’m glad I have come across you, I found you on Youtube and loved hearing your accent and watching you. I’m originally from Worsthorne near Burnley but now live in the West of Ireland. I will look forward to perusing your website.
Ive just got them out of the oven and they look good so thank you.
Thanks for the feedback Kathleen.
Absolutely delicious and exactly as I remember them as a child from our local bakery
They are both the same Peter.
made yesterday and not quite right because of pastry – your recipe says ‘flaky’ but i bought ‘puff pastry’, how are these different?
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