Mary Berry Eccles Cakes Recipe [Tips & Tricks]

If you’ve ever been tempted by the idea of making your own Eccles cakes, then Mary Berry’s recipe is the perfect place to start!

Her version brings the perfect balance of sweet and savory, with a deliciously buttery, flaky pastry that practically melts in your mouth. With a mix of currants, sugar, and a hint of spice, this recipe captures all the charm of a traditional British treat, but with the added bonus of being simple enough for even novice bakers. Whether you’re baking for a special occasion or just a cozy afternoon snack, trying Mary Berry’s Eccles cakes will take your baking game to a whole new level!

Mary Berry Eccles Cakes Recipe

Ingredients Needed

Mary Berry’s Eccles Cakes are a delicious, buttery pastry filled with a sweet, spiced mixture of currants, sugar, and orange zest. To create this quintessential British treat, you’ll need a mix of staple baking ingredients along with some flavorful additions. Here’s a breakdown of the essential ingredients required:

1. Pastry

   • Plain flour: This forms the base of the pastry, providing structure and texture.
   • Butter: The heart of the pastry, butter gives the Eccles cake its signature flaky and rich texture.
   • Cold water: To bring the dough together, cold water is used sparingly to ensure the pastry stays crisp and tender.
   • Pinch of salt: This enhances the flavor of the pastry and balances the sweetness of the filling.

2. Filling

   • Currants: The star of the filling, currants add natural sweetness and a slight tartness that pairs wonderfully with the sugar and spice.
   • Brown sugar: Adds a deep, caramel-like sweetness to the currants and spices.
   • Ground mixed spice: A warming blend of spices such as cinnamon, nutmeg, and allspice. The amount used will determine the intensity of the spiced flavor, which is characteristic of Eccles cakes.
   • Orange zest: A zesty addition that brightens up the filling, balancing the richness of the butter and the sweetness of the currants.
   • Chopped mixed peel (optional): Adds a hint of citrus and a slightly chewy texture to the filling.
   • Egg wash: A simple mix of egg and water or milk brushed on the top of the cakes before baking. This gives the Eccles cakes a golden, glossy finish.

3. For Serving (Optional)

   • Icing sugar: You may wish to dust the Eccles cakes with a light sprinkle of icing sugar for a decorative touch and added sweetness.

The combination of rich pastry, sweet currants, and aromatic spices creates a complex and satisfying flavor that has made Eccles cakes a beloved treat for generations.

Equipment Needed

While making Mary Berry’s Eccles Cakes is relatively straightforward, there are a few essential tools and equipment to help you achieve the best results:

1. Mixing Bowls: You will need at least two mixing bowls-one for preparing the pastry dough and another for mixing the filling ingredients.

2. Food Processor (optional): While you can mix the dough by hand, using a food processor can speed up the process, especially when incorporating the butter into the flour to create a breadcrumb-like texture for the pastry.

3. Rolling Pin: A rolling pin is necessary to roll out the pastry to the desired thickness. It’s recommended to use a light touch to avoid overworking the dough, which could lead to a tougher texture.

4. Baking Tray: A sturdy baking tray or sheet is needed to place the Eccles cakes on for baking. Lining the tray with parchment paper ensures easy removal of the cakes and prevents sticking.

5. Pastry Brush: To apply the egg wash to the pastry before baking, a pastry brush is essential for evenly coating the tops of the cakes, giving them a golden finish.

6. Cookie Cutter or Small Bowl: To shape the Eccles cakes into their signature round form, you’ll need either a cookie cutter (about 3 inches in diameter) or the edge of a small bowl to cut the pastry.

7. Fork: A fork will be used to gently press down on the edges of the Eccles cakes once they are assembled, sealing the filling inside. It also creates a decorative pattern on top of the cakes.

8. Cooling Rack: After baking, a cooling rack is essential for letting the Eccles cakes cool evenly, preventing them from becoming soggy as steam escapes.

With these tools at hand, you’re well on your way to creating the perfect batch of Eccles cakes.

How To Make Mary Berry’s Eccles Cakes

Mary Berry’s Eccles Cakes are a perfect blend of flaky pastry and sweet, spiced filling. Here’s a detailed step-by-step guide to making these iconic treats:

Step 1: Make The Pastry

1. Prepare the ingredients: Start by sifting the plain flour and salt into a large mixing bowl. If using a food processor, pulse the flour and salt together.
2. Cut in the butter: Add the chilled butter to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Alternatively, pulse the butter into the flour in the food processor until combined.
3. Add water: Gradually add the cold water, a tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough.
4. Chill the dough: Wrap the dough in cling film and chill in the fridge for at least 30 minutes. Chilling the dough will make it easier to roll out and help achieve that light, flaky texture.

Step 2: Prepare The Filling

1. Mix the ingredients: In a separate bowl, combine the currants, brown sugar, mixed spice, orange zest, and chopped mixed peel (if using). Stir to combine, making sure the currants are evenly coated in the sugar and spices.

Step 3: Assemble The Eccles Cakes

1. Roll out the dough: Once the dough has chilled, remove it from the fridge and roll it out on a lightly floured surface to a thickness of about 3mm.
2. Cut out circles: Use a cookie cutter or the edge of a small bowl to cut out circles of dough, each about 3 inches in diameter.
3. Fill the pastry: Place a spoonful of the currant mixture in the center of each circle, being careful not to overfill.
4. Seal the cakes: Fold the edges of the dough over the filling, pinching them together to form a round shape. Use a fork to press down on the edges to seal them further and create a decorative pattern.
5. Apply the egg wash: Beat an egg with a tablespoon of water and brush it over the top of each Eccles cake. This will give the cakes a golden, shiny finish once baked.

Step 4: Bake The Eccles Cakes

1. Preheat the oven: Preheat your oven to 200°C (180°C for fan ovens) or 400°F.
2. Place the cakes on a baking tray: Arrange the Eccles cakes on a baking tray lined with parchment paper, leaving a little space between each one.
3. Bake: Bake the cakes in the preheated oven for about 15-20 minutes, or until they are golden brown and the pastry is crisp. The filling will bubble slightly, but be careful not to let it spill over.
4. Cool: Once baked, remove the Eccles cakes from the oven and let them cool on a wire rack.

Expert Tips

1. Chill the pastry properly: Chilling the pastry is key to achieving a flaky texture. Don’t rush this step, as the butter needs to remain cold in the dough to create those distinct layers when baked.

2. Use cold butter: Cold butter is crucial for a flaky pastry. If your butter has softened too much, it won’t create the desired texture in the dough.

3. Don’t overfill: It can be tempting to load the Eccles cakes with filling, but be careful. Overfilling can make sealing the cakes more difficult and may cause the filling to spill out while baking.

4. Brush with egg wash: Applying the egg wash is an important step for getting that beautiful golden color and glossy finish. Be sure to brush the tops and edges gently.

5. Test for doneness: If you’re unsure whether the Eccles cakes are done, check the bottoms. They should be golden and slightly firm to the touch. If they’re too soft, give them a few extra minutes in the oven.

Mary Berry’s Eccles Cakes are a timeless British treat, blending rich pastry with a sweet and spiced currant filling. They’re perfect for tea time, dessert, or any occasion that calls for a little indulgence.

By following these steps and expert tips, you’ll be able to create Eccles cakes that are crisp, flavorful, and utterly irresistible. Whether you’re a seasoned baker or a beginner, these cakes offer a wonderful opportunity to perfect your pastry skills and enjoy a delicious taste of tradition.

Easy Recipe Variations For Mary Berry’s Eccles Cakes

Mary Berry’s Eccles cakes are a delightful treat, celebrated for their flakiness, buttery richness, and the sweet, aromatic filling of currants. These little pastries are iconic in British baking, and though her classic recipe is already a hit, there are several simple and delicious variations you can experiment with to personalize or elevate this classic. Here are a few ideas that add a twist to the traditional Eccles cake.

1. Fruit Variations: While currants are the classic filling, you can easily substitute or complement them with other dried fruits. Sultanas, raisins, or chopped dried apricots offer a slightly different flavor profile, while still maintaining the sweet, chewy texture inside the pastry. For a more exotic touch, try adding chopped dried figs or dates. If you enjoy a bit of tartness, dried cranberries can offer a pleasant contrast to the sweetness.

2. Spices and Zests: The original recipe typically uses just a touch of mixed spice, but you can get creative by adding extra flavors. A dash of cinnamon or nutmeg would enhance the warm, spiced notes of the currants. Orange or lemon zest is another great addition that brightens the flavors, adding a zesty freshness to the rich, buttery filling.

3. Nuts and Seeds: If you’re looking to add texture, consider folding in some finely chopped nuts like pistachios, almonds, or walnuts. These crunchy additions pair wonderfully with the soft, buttery pastry and the sweet filling. Another fun twist is sprinkling poppy seeds or sesame seeds over the pastry before baking, creating an additional layer of flavor and texture.

4. Vegan or Dairy-Free Versions: For those who prefer dairy-free or vegan treats, it’s easy to swap out the butter in the pastry for a plant-based butter or margarine. Instead of using regular milk to brush the pastry, opt for a non-dairy milk such as almond or oat milk. The currant filling can remain largely unchanged, but make sure to use a plant-based fat in place of any butter.

5. Layered Eccles Cakes: For a more indulgent take, consider making a layered Eccles cake. Instead of rolling the pastry into a single layer, stack thin layers of buttered puff pastry with the currant mixture between each layer. This results in a more decadent, flakier texture, with each bite having an extra crunch.

By incorporating any of these variations into the traditional Eccles cake recipe, you can create new flavors while staying true to the essence of this beloved British pastry.

Best Practices To Store Leftovers

If you’ve made a batch of Eccles cakes and find yourself with leftovers, don’t worry!

With a few simple steps, you can keep them fresh and delicious for later. Storing Eccles cakes properly ensures they maintain their crispiness and buttery flavor, so they’re just as enjoyable when you reach for them again.

1. Cooling First: After baking, allow your Eccles cakes to cool completely on a wire rack. This is important as it prevents condensation from forming in the storage container, which could make the pastry soggy.

2. Room Temperature Storage: If you plan to eat your leftovers within a day or two, store them in an airtight container at room temperature. Ensure the container is well-sealed to prevent the pastries from becoming stale. Eccles cakes are best eaten within a couple of days for optimum flavor and texture, as they can lose some of their flakiness as they sit.

3. Refrigeration: For longer storage, you can keep Eccles cakes in the fridge for up to 4 days. Just make sure they’re placed in an airtight container to keep them fresh and prevent any fridge odors from affecting their taste. While refrigeration can extend their shelf life, it can also make the pastry a bit less crisp.

4. Freezing: Eccles cakes freeze very well, making them an ideal treat to prepare in advance or save for later. To freeze, wrap each Eccles cake individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, let them thaw at room temperature for a few hours. If you prefer them warm, you can reheat them in a preheated oven at 180°C (350°F) for 10-15 minutes until the pastry becomes crisp again.

5. Reheating Tips: If you want to bring back the crispiness after storage, the best method is to reheat your Eccles cakes in the oven rather than the microwave. Microwaving can soften the pastry and cause it to lose its signature flakiness. To reheat, preheat the oven to 180°C (350°F) and warm the Eccles cakes for about 10 minutes, or until they’re heated through and the pastry regains its crunch.

By following these storage and reheating tips, you can ensure your Eccles cakes remain just as delightful on the second or third day as they were when freshly baked.

What Goes Well With Eccles Cakes

Eccles cakes are delicious on their own, but they can be enhanced with a variety of accompaniments. Whether you’re serving them for a tea party, as a snack, or as part of a dessert spread, here are some great pairing ideas to elevate your Eccles cake experience.

1. Clotted Cream: One of the most classic pairings with Eccles cakes is clotted cream. The rich, thick texture of the cream complements the flakiness of the pastry and adds an indulgent touch. Spread a dollop of clotted cream on top of the Eccles cake or serve it on the side for dipping.

2. Cheese: If you’re looking for a savory contrast, Eccles cakes pair wonderfully with cheese. Soft, creamy cheeses like brie or goat cheese work beautifully with the sweetness of the currant filling. A sharp cheddar is another fantastic option, offering a balance of tangy and salty against the sweet richness of the Eccles cake. Try serving a platter of Eccles cakes alongside a selection of cheeses for a refined treat.

3. Tea: Of course, no British pastry is complete without a cup of tea. The delicate, light flavor of a classic black tea such as Earl Grey or Darjeeling pairs perfectly with the sweet, fruity flavors of the Eccles cakes. For a more adventurous twist, you can try a floral tea like jasmine or chamomile, which complements the aromatic spices in the cake.

4. Fresh Fruit: Serve Eccles cakes with fresh fruit to bring some brightness and balance to the sweetness. Fresh berries, like raspberries, strawberries, or blackberries, are a natural fit. You can even macerate the berries with a little sugar to bring out their sweetness, and the contrast in textures will be delightful when paired with the flaky pastry.

5. Ice Cream or Custard: If you’re enjoying Eccles cakes as part of a dessert spread, consider pairing them with a scoop of vanilla ice cream or a drizzle of warm custard. The cold, creamy ice cream or smooth custard enhances the rich, buttery flavor of the Eccles cake, creating a decadent dessert experience.

6. Port or Dessert Wine: For an elegant touch, Eccles cakes go beautifully with a glass of dessert wine or port. The sweetness of the cake and the wine creates a harmonious balance, making for a luxurious treat. A late-harvest Riesling or a tawny port would work particularly well.

These pairing suggestions can elevate your enjoyment of Eccles cakes and provide exciting combinations that suit every occasion.

Conclusion

Mary Berry’s Eccles cakes are a timeless treat, beloved for their delightful combination of flaky pastry and sweet, spiced currant filling. Whether you stick to the classic recipe or opt for one of the fun variations mentioned, these pastries are sure to impress.

By following proper storage practices, you can enjoy them well beyond their initial bake, and with the right accompaniments, you can elevate the experience to new heights. Whether enjoyed with a cup of tea, a dollop of clotted cream, or alongside a selection of cheeses, Eccles cakes offer both nostalgia and indulgence. So, next time you’re in the kitchen, consider whipping up a batch and savoring these delicious British pastries.

FAQs

What Ingredients Are Needed For Mary Berry’s Eccles Cakes Recipe?

For Mary Berry’s Eccles cakes, you will need the following ingredients: puff pastry, butter, currants (or sultanas), mixed peel, sugar, ground almonds, cinnamon, and a little milk to brush the tops. These ingredients come together to create the rich, sweet filling wrapped in crisp, golden puff pastry.

How Do You Make The Filling For Mary Berry’s Eccles Cakes?

To make the filling, simply combine currants or sultanas with mixed peel, ground almonds, sugar, and cinnamon in a bowl. Melt some butter and mix it with the dry ingredients, creating a sticky, aromatic mixture to stuff into the pastry.

Can I Use Shortcrust Pastry Instead Of Puff Pastry For Eccles Cakes?

While Mary Berry’s recipe specifically calls for puff pastry, you could use shortcrust pastry if you prefer a denser texture. However, the puff pastry creates the traditional light, flaky layers that make Eccles cakes so delicious.

What Temperature Should I Bake Mary Berry’s Eccles Cakes At?

Mary Berry recommends baking the Eccles cakes in a preheated oven at 200°C (180°C fan) or 400°F for about 20 minutes, or until they are golden brown and crispy.

How Can I Make The Tops Of The Eccles Cakes Shiny Like Mary Berry’s?

To achieve the shiny, golden finish on the tops of the Eccles cakes, brush them with a little milk or a beaten egg before baking. This helps to create that beautiful glaze once they are baked.

Can I Make Mary Berry’s Eccles Cakes Ahead Of Time?

Yes, you can make the Eccles cakes ahead of time!

Prepare them up to the point of baking, and then freeze them. When ready to bake, simply add a few extra minutes to the cooking time as they will need to thaw out.

What Variations Can I Make To The Filling For Mary Berry’s Eccles Cakes?

While the traditional filling includes currants, mixed peel, and almonds, you can experiment with different dried fruits like raisins or cranberries, or swap the almonds for walnuts or hazelnuts. Just be sure to maintain the balance of sweet and spice for that signature Eccles cake flavor.

How Do I Know When The Eccles Cakes Are Done Baking?

The Eccles cakes are done when they are golden brown and crisp on the outside. You can also check the internal filling by gently pressing on the pastry-if it feels firm and well-cooked, they are ready.

What’s The History Behind Eccles Cakes?

Eccles cakes have a long history, originating in the town of Eccles in Greater Manchester, England. Traditionally, they are made with currants and a rich pastry. Mary Berry’s recipe is a modern take on the classic treat, offering a delightful mix of sweet and flaky pastry.

Can I Use A Different Type Of Sugar For Mary Berry’s Eccles Cakes?

Yes, you can use different types of sugar such as brown sugar for a slightly richer, caramelized flavor or caster sugar for a finer texture. The recipe typically uses granulated sugar, but experimenting with sugars can give subtle flavor variations.