These delicious flakey, buttery pastries are filled with currents berries and mint and served with a rich rum-flavoured mascarpone cheese.


  • 55g/ 2 oz currants

  • 55g/ 2 oz sultanas

  • 4 tbsp sherry

  • To serve

  • Rum-flavoured mascarpone cheese

  • Berries

  • Mint sprigs

  • Grated zest of ½ lemon

  • 175g/ 6 oz puff pastry

  • 25g/ 1 oz butter

  • Caster sugar, for sprinkling

  • 1 egg, beaten


  • 1.

    Mix together the currants, sultanas, sherry and lemon zest in a bowl. Cover and leave to marinate overnight.

  • 2.

    Preheat the oven to 180c/gas 4.

  • 3.

    Roll out the puff pastry thinly. Using a cutter or tumbler, cut out pastry rounds approximately 6cm in diameter.

  • 4.

    Place a small spoonful of the currant mixture in the middle of each pastry round. Add a tiny knob of butter and a sprinkling of sugar.

  • 5.

    Brush the outer edges with egg and pinch the edges to seal. Repeat the process until all the pastry rounds have been used up.

  • 6.

    Place the Eccles cakes on a lined baking sheet. Brush with beaten egg and sprinkle with sugar. Cut a tiny slit in the centre of each Eccles cake.

  • 7.

    Bake the Eccles cake for 10 minutes, until golden. Remove and cool.

  • 8.

    Serve the Eccles cake with rum mascarpone, berries and mint.

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