Mary Berry Eccles Cakes Recipe

These Eccles Cakes are a classic British treat, filled with a spiced currant mixture and wrapped in delicate, flaky pastry. Originating from the north of England, they have a crisp, buttery exterior with a rich, sweet filling. You can make your own flaky pastry or use store-bought puff pastry for convenience.

This Eccles Cakes Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Flaky Pastry:

• 225g all-purpose flour
• 175g salted butter (divided into 4 portions)
• A squeeze of lemon juice
• 8 tbsp cold water

For the Filling:

• 55g salted butter, softened
• 55g light muscovado sugar
• ½ tsp pumpkin pie spice
• 55g candied orange or lemon peel, chopped
• 115g currants

To Finish:

• 1 egg white, beaten
• Granulated sugar, for sprinkling

How To Make Mary Berry Eccles Cakes

1. Prepare the flaky pastry: Add the flour to a mixing bowl. Rub in one portion of butter using your fingertips until the mixture resembles fine breadcrumbs. Add the lemon juice and cold water, then mix until a soft dough forms.
2. Roll and fold the pastry: On a lightly floured surface, roll the dough into an oblong three times as long as it is wide. Dot a second portion of butter over the top two-thirds of the dough. Fold the bottom third over the middle, then fold the top third down, sealing the edges with your hand. Wrap in cling film and chill for 15 minutes.
3. Repeat the rolling process: Re-roll the pastry and fold again, incorporating the remaining portions of butter one at a time. Chill the pastry for at least 30 minutes before using.
4. Preheat the oven: Set your oven to 220°C (425°F).
5. Make the filling: In a bowl, mix the butter, sugar, pumpkin spice, chopped candied peel, and currants until well combined.
6. Assemble the Eccles Cakes: Roll out the pastry thinly and cut into eight 6-inch rounds (a small plate works as a guide). If using store-bought puff pastry, roll it out extra thin.
7. Fill and shape the cakes: Place a generous tablespoon of filling in the centre of each round. Dampen the pastry edges with water, then gather them together to enclose the filling. Turn the cakes over and flatten them slightly with a rolling pin until the currants show through. Shape into neat rounds with your hands.
8. Finish and bake: Make three small cuts on the top of each cake, brush with beaten egg white, and sprinkle with granulated sugar. Transfer to a baking sheet and bake for 10–15 minutes until golden brown.
9. Cool and enjoy: Let the Eccles Cakes cool on the baking sheet for a few minutes before transferring them to a wire rack.

Recipe Tips

• For extra light pastry, sift the flour from a height, cut the butter into small pieces, and lift your hands high while rubbing it into the flour.
• For crisp edges, bake on a preheated baking sheet.
• If using premade puff pastry, ensure it is rolled thinly to avoid a thick, doughy texture.

If you love making homemade pastries, explore a variety of delicious puff pastry recipes, from flaky desserts to savoury treats

How To Store Eccles Cakes

Storing at room temperature: Keep in an airtight container for up to 3 days.

Freezing: Freeze unbaked Eccles Cakes on a tray, then transfer to a freezer-safe bag. Bake from frozen at 200°C (400°F) for 15–18 minutes.

Nutrition Facts

Serving Size: 1 Eccles Cake (1 of 8 servings)

• Calories: 320
• Total Fat: 18.2g
• Saturated Fat: 11.4g
• Cholesterol: 48mg
• Sodium: 190mg
• Potassium: 98mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1.2g
• Sugars: 12.7g
• Protein: 3.9g

Try More Recipes:

• Mary Berry Iced Fairy Cakes
• Mary Berry Chocolate Cupcakes
• Mary Berry Mini Apple And Almond Cakes
• Mary Berry Butterfly Cakes