Mary Berry Eccles Cakes Recipe

The first time I made these, I was trying to impress my northern mother-in-law, who grew up on proper bakery Eccles cakes from Lancashire. “Don’t mess about with the filling,” she warned me. Of course, I did. I used pre-rolled puff pastry, overloaded the filling, and didn’t seal them properly. Result? Currant explosions and soggy bottoms.

But once I gave Mary’s method a proper go—making the flaky pastry from scratch, keeping the filling modest, and sealing those edges like my life depended on it—they came out crisp, glossy, and exactly how they should be. Let me show you how I cracked it (and why I’ll never overfill again).

WHAT MAKES THIS RECIPE SPECIAL

Most Eccles cake recipes either skimp on the fruit or overload it. This one gets the ratio just right. Here’s what makes it shine:

• Proper flaky pastry – Not puff, not shortcrust—flaky. Light layers from real butter folding.
• Spiced currant filling – It’s not just sweet. The spice and peel make it rich and warming.
• No soggy bottoms – Baking on a hot tray is game-changing. Trust me, I ruined my first batch by skipping that.

The result is crisp, buttery, and gently spiced. They feel fancy, but they’re surprisingly low-effort once you get the hang of folding.

INGREDIENTS + WHY THEY MATTER

FOR THE FLAKY PASTRY

• Flour (225g) – All-purpose is best. Sift it for lightness—don’t skip this.
• Salted Butter (175g, divided into 4) – Key to flaky layers. Don’t swap for margarine. Cold and cubed is essential.
• Lemon Juice + Cold Water – Helps tenderise the dough. The lemon adds just enough acidity to keep things snappy.

FOR THE FILLING

• Softened Butter (55g) – Binds the sugar and fruit.
• Light Muscovado Sugar (55g) – Deep, almost caramel sweetness. I tried caster sugar once—it was too flat.
• Pumpkin Pie Spice (½ tsp) – Warms the filling without overpowering it.
• Candied Peel (55g) – Adds bright citrus pops. Don’t skip—it balances the richness.
• Currants (115g) – Traditional, sharp, and chewy. Raisins are too sweet here.

TO FINISH

• Egg White – Gloss and stick for sugar topping.
• Granulated Sugar – Crunchy finish. Gives that bakery-style top.

MAKING IT YOURS (WITHOUT RUINING IT)

• No time for homemade pastry? Use puff pastry, but roll it very thin. Otherwise, it overwhelms the filling.
• Want it sweeter? Add a tablespoon of finely chopped dates to the filling—but not more.
• Dairy-Free? Use plant butter in both pastry and filling. I tested with Flora Plant—it held up well.
• Gluten-Free? I haven’t tested a GF pastry yet (it’s tricky to laminate), but a GF puff pastry works in a pinch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Filling leaked everywhere	Overfilled or didn’t seal edges properly	Use a generous spoonful—not a mound—and pinch edges
Soggy bottoms	Cool tray or thick pastry	Bake on a hot tray and roll pastry nice and thin
No flake in pastry	Butter melted during rolling	Chill thoroughly between each fold

HOW TO MAKE MARY BERRY’S ECCLES CAKES

1. Make the Pastry
Add flour to a bowl and rub in one portion of butter until breadcrumb-like. Add lemon juice and water. Mix until soft dough forms.

2. Roll and Fold
Roll into an oblong, dot second butter portion over top two-thirds. Fold like a letter. Seal edges, wrap, and chill 15 minutes.

3. Repeat and Chill
Do two more folds, adding remaining butter each time. Chill for 30 minutes before rolling out.

4. Make the Filling
Mix softened butter, muscovado sugar, spice, peel, and currants until sticky and combined.

5. Preheat Oven
Set oven to 220°C (425°F). Place a baking tray in to preheat—it helps crisp the base.

6. Assemble Cakes
Roll pastry thinly. Cut 8 rounds (about 6 inches). Add a heaped tbsp of filling to each. Dampen edges, pinch to seal, flip over, and flatten slightly. Neaten edges by hand.

7. Finish and Bake
Slash tops with 3 small cuts, brush with egg white, and sprinkle with sugar. Bake for 10–15 minutes until golden and puffed.

8. Cool
Let rest on tray for 5 minutes, then transfer to wire rack to cool fully.

TIPS FROM MY KITCHEN

• I keep the butter in the freezer and grate it in—it’s easier to distribute and stays cold longer.
• I use a small bowl as a pastry guide—perfect size and easier than measuring.
• I always bake these on a preheated metal tray—transforms the texture completely.
• Don’t skip chilling. Even 5 minutes too short and the butter melts too early.

STORAGE + SERVING

• Room Temp: Keeps 2–3 days in a tin. Re-crisp in a warm oven if needed.
• Freezer: Freeze unbaked, filled cakes. Bake from frozen at 200°C for 15–18 mins.
• Reheat: Pop in a 160°C oven for 5–6 mins to refresh the flake.
• Serve with: Hot tea, a slab of mature cheddar, or on their own—still warm.

FREQUENTLY ASKED QUESTIONS

Q: Can I freeze them after baking?
A: You can, but they lose their crisp. Better to freeze before baking.

Q: Can I use raisins instead of currants?
A: You can, but they’re sweeter and softer—might overwhelm the balance.

Q: Is puff pastry really that different?
A: Yes. Puff rises higher and has a richer finish. Flaky pastry gives a drier, crispier texture that suits this bake better.

Q: Can I skip the candied peel?
A: Technically, yes. But it adds a lot. If you really must, add a little grated orange zest.

Try More Recipes:

• Mary Berry Chocolate Ganache Cake
• Mary Berry Feathered White Chocolate Cheesecake
• Mary Berry Chocolate Chip Cheesecake