If you've ever stopped by the Spread Eagle for one of our delicious afternoon tea's or simply for a business meeting in our function room, you may well have tried one of our famous Eccles cakes.

With winter just around the corner, our humble Eccles cakes are a great treat and pefect for colder weather. Personally, we like them when they've just come out of the oven!

If you can't join us at the Spread Eagle, here's a little taste of the pub in your home!

For 12 Eccles cakes (for 6, just half the recipe!)
500g of currants
12oz (350g) of butter
8oz (225g) dark brown sugar
4 teaspoons of mixed spice
A roll of puff pastry (or try your own!)

  • Mix all ingredients except the puff pastry together form into a ball.
  • Cut a circle of the puff pastry roughly 5 inches and put ball of mix in centre and fold pastry around it.
  • Roll into a flat circle dip circle in milk and caster sugar chill for an hour.
  • Bake 175C/Gas Mark 3/ for 15 minutes

Enjoy with a mug of tea or a lovely coffee

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