Mary Berry Eccles Cakes

Mary Berry’s Eccles Cakes are delightful, flaky pastries filled with a rich, spiced currant filling. Named after the town of Eccles in England, these traditional British treats are perfect for afternoon tea or a delicious dessert.

What is Mary Berry’s Eccles Cake?

Mary Berry’s Eccles Cake is a classic British pastry with a buttery, flaky crust filled with a mixture of currants, sugar, and spices. The cakes are baked until golden and often topped with a sprinkle of sugar for added crunch. These small, hand-held treats are simple to make yet deliver big flavor.

Other Popular Recipes

• Mary Berry Treacle Scones
• Delia Smith Quince Jelly
• Mary Berry Orange And Lemon Cake

Why You Should Try This Recipe

• Traditional British Treat: A classic recipe that brings British flavors to your table.
• Perfect for Any Occasion: Ideal for teatime, dessert, or a special snack.
• Simple and Flavorful: A quick pastry with rich filling.
• Great Make-Ahead Option: This can be stored for days.
• Deliciously Flaky Pastry: The buttery pastry melts in your mouth.

Ingredients Needed to Make Mary Berry’s Eccles Cakes

For the Pastry

• 225g (1 cup) Plain Flour: Forms the base of the pastry.
• 175g (3/4 cup) Cold Unsalted Butter: Ensures a flaky pastry.
• Cold Water: Just enough to bring the dough together.

For the Filling

• 100g (1/2 cup) Currants: Adds sweetness and texture.
• 50g (1/4 cup) Brown Sugar: Sweetens the filling and adds depth.
• 1 tsp Ground Cinnamon: Adds warmth and spice.
• 1/2 tsp Ground Nutmeg: Complements the cinnamon.
• 25g (2 tbsp) Unsalted Butter (melted): Binds the filling ingredients.
• Zest of 1 Orange (optional): Adds a citrusy brightness.

For the Topping

• Granulated Sugar: For sprinkling on top.
• Milk (for brushing): Adds color and shine.

Equipment Needed

• Rolling Pin: For rolling out the pastry.
• Baking Sheet: For baking the Eccles cakes.
• Pastry Brush: For brushing with milk.
• Cookie Cutter or Small Bowl (about 4 inches in diameter): For cutting circles.

Instructions to Make Mary Berry’s Eccles Cakes

Step 1. Prepare the Pastry Dough

In a mixing bowl, add the flour. Dice the cold butter into small pieces and add it to the flour. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill in the fridge for 20-30 minutes.

Step 2. Prepare the Filling

In a separate bowl, combine the currants, brown sugar, ground cinnamon, ground nutmeg, melted butter, and orange zest (if using). Stir well to combine and set aside.

Step 3. Roll Out the Pastry

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Use a cookie cutter or small bowl to cut out 4-inch circles.

Step 4. Fill the Pastry Circles

Place a spoonful of the currant filling in the center of each pastry circle. Carefully fold the edges of the dough up and over the filling to enclose it, pinching to seal. Gently flatten each filled pastry slightly with your palm, being careful not to let the filling spill out.

Step 5. Brush and Sprinkle

Place the filled pastries seam-side down on the prepared baking sheet. Use a sharp knife to make 2-3 small slashes on the top of each cake. Brush each pastry with milk and sprinkle with granulated sugar.

Step 6. Bake the Eccles Cakes

Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown and the filling is bubbling. Transfer to a wire rack to cool.

Step 7. Serve

Enjoy the Eccles cakes warm or at room temperature. These are perfect on their own or served with a cup of tea.

What Goes Well With Eccles Cakes

• English Tea – Complements the traditional flavors.
• Clotted Cream – Adds richness when spread on top.
• Vanilla Ice Cream – A cool contrast to the warm filling.
• Fresh Berries – Adds a refreshing balance.
• Dusting of Powdered Sugar – Enhances presentation.

Expert Tips for Making the Best Eccles Cakes

To make the best Eccles cakes, keep these tips in mind:

• Use Cold Butter for the Pastry – Ensures a flaky texture.
• Chill the Dough – This makes it easier to roll and prevents sticking.
• Don’t Overfill – Too much filling can cause the pastry to burst.
• Brush with Milk for a Golden Top – Adds a lovely golden color and shine.
• Cool Slightly Before Serving – Allows the filling to set.

Easy Variations of Mary Berry’s Eccles Cakes

Try these variations to customize your Eccles cakes:

• Add Chopped Nuts – Mix in some chopped walnuts or almonds for added texture.
• Swap Orange Zest for Lemon – For a slightly different citrus note.
• Add Ginger – A pinch of ground ginger adds a warm spice.
• Use Puff Pastry – For an even flakier texture, substitute with puff pastry.
• Glaze with Honey – Brush with a little honey for a sweet finish.

Best Practices to Store Eccles Cakes

• Store at Room Temperature – Keep in an airtight container for up to 3 days.
• Freeze for Longer Storage – Wrap in plastic wrap and freeze for up to 2 months. Thaw before serving.
• Reheat in Oven – Warm in a preheated oven at 150°C (300°F) for about 5 minutes.

Nutrition Value (per serving)

• Calories: 230
• Carbohydrates: 26g
• Protein: 3g
• Fat: 13g
• Fiber: 2g
• Sugar: 12g

FAQs

What is the Best Type of Pastry for Eccles Cakes?

Traditional Eccles cakes use a flaky shortcrust pastry made from cold butter and flour. This creates a tender, buttery texture. For extra flakiness, some people also use puff pastry as an alternative.

Can I Freeze Eccles Cakes?

Yes, Eccles cakes freeze well. Wrap them individually in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months. To enjoy, thaw at room temperature or reheat in the oven until warm.

How Long Do Eccles Cakes Stay Fresh?

Eccles cakes stay fresh for up to 3 days at room temperature in an airtight container. For longer storage, you can refrigerate them or freeze them as needed.

What Can I Substitute for Currants in Eccles Cakes?

If you don’t have currants, you can use raisins, sultanas, or chopped dried cherries as a substitute. These alternatives provide a similar texture and sweetness, though each has a slightly different flavor.

Final Words

Mary Berry’s Eccles Cakes is a delightful British treat with a buttery, flaky pastry and sweet, spiced currant filling. These cakes are perfect for teatime or as a dessert, offering a taste of traditional English baking. Enjoy each bite of these delicious pastries!

More By British Baking Recipes

• Mary Berry Lemon Drizzle Traybake
• Mary Berry Rock Cakes
• Jamie Oliver Lemon Drizzle Cake
• Delia Smith Rock Cakes

Print