Chef Keef - our cooking hero British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

press 'enter' to search


Introduction & method

These little pastry and currant sugar bombs were invented in Eccles, a small town near Manchester a couple of centuries ago. Also known as squashed fly cakes.

Eccles Cakes Recipe


Melt the butter and sugar together over medium heat. When they are melted, remove from the heat and stir in the currants, mixed peel, allspice and nutmeg.


Preheat your oven to 220°C (428°F). On a floured surface, roll out the pastry into a sheet about 5mm (quarter of an inch) thick and cut it into 10cm (4 inch) diameter rounds.

Assemble and Bake the Eccles Cakes

Place a dollop of filling in the middle of each round. Moisten the rim with water and then raise up the edges and pinch them together. Turn the cake over so the seams are on the bottom and shape it into a circle. Place on a lined baking sheet, leaving plenty of room between each one.

Brush the tops with beaten egg and score 2 parallel lines on each one. Cut right through the pastry in the middle of each line. Sprinkle with granulated sugar and bake in the oven for 15-20 minutes.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Eccles Cakes on YouTube.

Show some love: share this page

Ingredients & Info

•  500 grams puff or flaky pastry
•  75 grams currants
•  75 grams brown sugar
•  40 grams unsalted butter
•  25 grams mixed peel
•  1 tsp ground allspice
•  half a tsp ground nutmeg

Beaten egg and white granulated sugar to glaze. If you want to make your own pastry, the recipe is here:

US (cups, sticks, etc)

Makes 12 cakes
Prep time: 20 minutes.
Cooking time: 15.
Total time: 35 minutes.

Watch the video on YouTube