I was trying to impress my northern mother-in-law—the kind who grew up on proper Lancashire bakery Eccles cakes. “Don’t mess about with the filling,” she told me. Naturally, I did the opposite. I used store-bought puff pastry, stuffed them too full, and sealed them half-heartedly. The result? Currant blowouts and soggy bottoms.
Once I finally followed Mary’s technique—homemade flaky pastry, a restrained filling, and careful sealing—the results were everything they should be: crisp, golden, gently spiced. Lesson learned. Never overfill, never shortcut the pastry.
WHY THIS RECIPE WORKS
Mary Berry’s Eccles cakes strike the perfect balance—flaky, fruit-filled, and bakery-perfect. Here’s why it delivers:
- Real flaky pastry – Not puff, not shortcrust. This classic laminated dough gives light, crisp layers.
- Balanced filling – Spiced, rich, and citrusy—not overly sweet or overloaded.
- No soggy bottoms – Baking directly on a preheated tray ensures crisp bases every time.
Once you learn the folding and sealing technique, they’re surprisingly simple—and seriously impressive.
INGREDIENTS & WHY THEY MATTER
For the Flaky Pastry:
- 225g all-purpose flour – Sifted for lightness.
- 175g salted butter (divided into 4 parts) – Cold and cubed. Crucial for proper flake.
- 1 tsp lemon juice + 6–8 tbsp ice-cold water – The acidity makes the dough tender and easier to work with.
For the Filling:
- 55g softened butter – Helps bind everything without making it greasy.
- 55g light muscovado sugar – Deep flavour with a caramel edge.
- ½ tsp pumpkin pie spice – Adds warmth and complexity.
- 55g chopped candied peel – Brightens the rich filling with citrus.
- 115g currants – Traditional and tart. (Don’t sub with raisins—they’re too sweet.)
To Finish:
- 1 egg white – Helps the sugar stick and gives shine.
- Granulated sugar – For that bakery-style crunch.
MAKE IT YOUR OWN (WITHOUT MESSING IT UP)
- Short on time? Use puff pastry, but roll it extra thin so it doesn’t dominate.
- Want a touch more sweetness? Add 1 tbsp finely chopped dates—no more.
- Dairy-free? Use plant-based butter in both dough and filling. Flora Plant works well.
- Gluten-free? GF laminated pastry is tough, but a quality GF puff pastry works in a pinch.
MISTAKES I’VE MADE (SO YOU DON’T HAVE TO)
- Too much filling = burst sides and soggy middles. Be restrained.
- Warm butter in the dough ruins the layers. Keep everything cold.
- Skipping the hot tray = underbaked bottoms. Always preheat your baking tray.
- Not sealing properly = fruit leaks. Press those edges tight and pinch them closed.
Step-by-Step Instructions
1. Make the Pastry
Put the flour into a mixing bowl. Rub in one portion of the butter until the texture resembles fine breadcrumbs. Add lemon juice and just enough cold water to bring it together into a soft dough.
2. Start the Lamination
Roll the dough into a rectangle. Dot the second portion of butter over the top two-thirds. Fold the bottom third up, then the top third down—like folding a letter. Press the edges to seal, wrap in cling film, and chill for 15 minutes.
3. Repeat the Folding
Repeat the rolling and folding process twice more, adding the remaining butter in two parts. Chill for at least 30 minutes before using.
4. Make the Filling
Combine softened butter, muscovado sugar, spice, candied peel, and currants. Stir until sticky and evenly mixed.
5. Preheat the Oven
Heat your oven to 220°C (425°F). Place a metal baking tray inside to preheat—this helps the bottoms crisp beautifully.
6. Assemble the Eccles Cakes
Roll the chilled pastry thinly. Cut out 8 circles (about 6 inches across). Place a heaped tablespoon of filling in the center of each. Dampen the edges with water, pinch them closed over the filling, flip over, and gently flatten. Neaten the shape with your hands if needed.
7. Finish and Bake
Cut three small slits in the top of each cake. Brush with egg white and sprinkle with sugar. Bake for 10–15 minutes until golden and puffed.
8. Cool and Serve
Cool on the tray for 5 minutes, then move to a wire rack. Serve warm or at room temperature.
Kitchen Tips
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Grate the butter: Freeze it first—grated butter distributes more evenly and stays cold.
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Use a bowl as a cutter: A small cereal bowl is the perfect guide for cutting pastry circles.
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Preheat your tray: It makes a huge difference for a crisp, bakery-style base.
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Don’t rush chilling: Cutting corners here causes the butter to melt too early, ruining the layers.
Storage & Serving
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Room Temperature: Store in an airtight tin for 2–3 days. Reheat in a warm oven to refresh the texture.
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Freezer: Best to freeze unbaked cakes. Bake from frozen at 200°C (400°F) for 15–18 minutes.
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To Reheat: Warm at 160°C (320°F) for 5–6 minutes.
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Serve with: Strong tea, a slice of mature cheddar, or simply as they are—preferably warm.
Frequently Asked Questions
Q: Can I freeze Eccles cakes after baking?
A: You can, but they’ll lose their crispness. It’s much better to freeze them before baking.
Q: Can I substitute raisins for currants?
A: Yes, but raisins are softer and sweeter. Currants keep the traditional tartness and chew.
Q: Is flaky pastry really better than puff pastry?
A: Yes. Flaky pastry bakes crisper and drier—ideal for these fruit-filled cakes. Puff pastry rises more and feels richer.
Q: Can I skip the candied peel?
A: It’s optional, but recommended. If you must, use a little grated orange zest instead—it helps brighten the filling.
Mary Berry’s Eccles Cakes – Simplified Recipe
Ingredients
For the 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 softened salted butter
- 55g light muscovado sugar
- ½ tsp pumpkin pie spice
- 55g candied orange or lemon peel, finely chopped
- 115g currants
To Finish:
- 1 egg white, beaten
- Granulated sugar, for sprinkling
Instructions
1. Make the Dough
Rub one portion of butter into the flour until crumbly. Add lemon juice and cold water to form a soft dough.
2. Laminate the Pastry
Roll dough into a rectangle. Dot with the second portion of butter over two-thirds of the surface. Fold into thirds like a letter. Chill for 15 minutes.
Repeat this process twice more, adding the remaining butter each time. Chill the final dough for 30 minutes.
3. Make the Filling
Mix softened butter, sugar, spice, peel, and currants until sticky and well combined.
4. Assemble the Cakes
Roll pastry thinly and cut out eight 6-inch rounds. Spoon 1 tablespoon of filling onto each. Dampen the edges, pinch to seal, flip seam-side down, and flatten slightly.
5. Finish & Bake
Cut three small slits in the tops. Brush with egg white and sprinkle with sugar.
Bake on a preheated tray at 220°C (425°F) for 10–15 minutes until golden.
Cool on a wire rack.
Baking Tips
- Chill well: Cold dough equals flaky layers.
- Use a hot tray: Prevents soggy bottoms.
- Freeze smart: Store unbaked pastries in the freezer for ready-to-bake treats.
