Why You’ll Like It

• Traditional Classic: This recipe stays true to the original, from the eleven apostles on top to the hidden layer of almond paste in the middle.

• Rich and Moist: Packed with sultanas, currants, and cherries, this cake is perfectly spiced and has a wonderful, dense texture.

• Crowd-Pleasing: It’s less boozy than a Christmas cake, making it a perfect centrepiece for Easter tea that everyone can enjoy.

• Decorative and Impressive: With its simple crimped edges and classic marzipan balls, it looks stunning without requiring professional decorating skills.

Tips for the Perfect Simnel Cake

• Dry Those Cherries: This is a crucial step! Any excess moisture from the cherries will make them sink to the bottom of the cake during baking.

• Don’t Overmix: Once you’ve added the flour, mix just until everything is combined. Overmixing can develop the gluten and make the cake tough.

• Check the Bake: Ovens can vary. Start checking your cake at around 2 hours and 15 minutes by inserting a skewer into the centre (piercing the cake, not the almond paste layer). It should come out clean.

• Cool Completely: Never add the marzipan topping to a warm cake, or the jam will soak in, and the marzipan may melt or slide off.

• Watch the Grill: The sugar in the egg wash and marzipan can burn very easily under the grill. Keep a constant eye on it and rotate the cake for an even colour.

What You Need

Equipment

Bakeware

• 20 cm (8 in) deep round cake tin — Depth is important for this rich fruitcake.

• Baking parchment — Or greaseproof paper/pre-cut liner.

• Wire cooling rack — Prevents a soggy bottom; a plate works in a pinch.

Tools

• Large mixing bowl — Any large bowl will do.

• Electric hand mixer or wooden spoon — A stand mixer with paddle attachment also works.

• Rolling pin — Essential for even almond paste.

• Sieve — For straining the jam.

• Pastry brush — For jam and glaze.

Extras

• Kitchen foil — To cover the cake if browning too quickly.

• Small sharp knife — For marking the criss-cross pattern

Ingredients For the Cake

• Glacé cherries (red or natural) — 100 g (4 oz).
  Swap for: Dried cranberries or chopped dried apricots for a different flavour.

• Softened butter — 225 g (8 oz).
  Swap for: A good-quality baking spread or vegan block butter for dairy-free.

• Light muscovado sugar — 225 g (8 oz).
  Swap for: Soft light brown sugar or dark brown sugar for a richer taste.

• Large eggs — 4.
  Swap for: For a vegan version, use 4 tbsp aquafaba or a commercial egg replacer.

• Self-raising flour — 225 g (8 oz).
  Swap for: For gluten-free, use a certified gluten-free self-raising flour blend.

• Sultanas — 225 g (8 oz).
  Swap for: Raisins, chopped dates, or extra currants.

• Currants — 100 g (4 oz).
  Swap for: More sultanas or chopped golden raisins.

• Chopped candied peel — 50 g (2 oz).
  Swap for: Omit if you prefer, or add extra lemon zest for freshness.

• Grated rind of lemons — 2.
  Swap for: Use unwaxed lemons if possible. Orange rind also works beautifully.

• Ground mixed spice — 2 level teaspoons.
  Swap for: 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp allspice.

Ingredients For the Almond Paste Covering and Filling

• Almond paste or marzipan — 450 g (1 lb).
  Swap for: Homemade almond paste (see recipe notes) or a good quality shop-bought block.

• Apricot jam — 2 tablespoons.
  Swap for: Marmalade for a tangier finish, or golden syrup for shine only (though it is less sticky).

• Large egg (for glazing) — 1, beaten.
  Swap for: A little milk or maple syrup for a vegan shine.

Variations

• Gluten-Free: Use a good quality gluten-free self-raising flour blend. Ensure all other ingredients, like the almond paste, are certified gluten-free.

• Vegan: Use a vegan block of butter and substitute the eggs with 4 tablespoons of aquafaba or a commercial egg replacer. Use a vegan “egg” wash (like a little maple syrup or plant milk) for glazing.

• Homemade Almond Paste: For an even better flavour, make your own. Simply mix 225g ground almonds, 225g icing sugar, 1 medium egg, 1 tsp lemon juice, and a few drops of almond extract until it forms a dough.

• Spice it Up: Add a pinch of ground cinnamon or nutmeg along with the mixed spice for a warmer flavour profile.

How to Make the Simnel Cake Step by Step

1. Preheat the oven to 150°C/Fan 130°C/Gas 2. Grease a 20 cm (8 in) deep round cake tin and line the base and sides with baking parchment.

2. Quarter the cherries, place them in a sieve, and rinse thoroughly under running water. Drain well and pat completely dry with kitchen paper.

3. Place all the cake ingredients (the cherries, butter, sugar, eggs, flour, sultanas, currants, peel, lemon rind, and mixed spice) into a large mixing bowl. Beat well until everything is thoroughly blended.

4. Spoon half of the cake mixture into the prepared tin and smooth the surface.

5. Take one-third of the almond paste and roll it out into a circle the same size as the tin. Place this circle on top of the mixture in the tin.

6. Spoon the remaining cake mixture on top and gently level the surface.

7. Bake for about 2½ hours, until the cake is well risen, evenly brown, and firm to the touch. If the top is browning too quickly, cover it loosely with foil after 1 hour.

8. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Carefully peel off the parchment and leave to cool completely.

9. Once the cake is cold, warm the apricot jam slightly and brush it over the top surface.

10. Roll out half of the remaining almond paste to fit the top of the cake. Place it on top, pressing down firmly, and crimp the edges to decorate. Use a sharp knife to mark a criss-cross pattern on the paste.

11. Divide the last of the almond paste into 11 equal pieces and roll them into balls.

12. Brush the entire almond paste topping (including the edges, if you like) with the beaten egg. Arrange the 11 balls around the edge of the cake and brush the tops of the balls with the remaining egg.

13. Place the cake under a hot grill for a few moments, turning as needed, until the almond paste is golden brown. Decorate as desired once cooled.

Almond Paste Covering for Simnel Cake

How many marzipan balls go on a Simnel cake?

There should be 11 balls. This tradition is symbolic. The 11 balls represent the 11 loyal apostles of Jesus Christ. Judas (who betrayed Jesus) is deliberately left out.

How much almond paste is used for the filling and topping?

The recipe uses 450g (1 lb) total. It is divided as follows for the classic two-layer look:

• For the middle layer: One-third of the total almond paste (approx 150g).
• For the top layer: Half of the remaining paste (approx 150g).
• For the 11 balls: The final half (approx 150g).

What is the best way to cover the cake with almond paste?

• The Glue: Always brush the cake with warmed, sieved apricot jam first. This helps the paste stick and keeps it moist.

• Rolling: Dust your work surface with icing sugar (not flour) to prevent sticking. Roll the paste evenly to the size of your cake tin.

• Crimping: For a traditional finish, pinch the edges between your thumb and knuckle, or press the handle of a teaspoon into the edge at an angle to create a shell pattern.

Storing Instructions

This cake keeps exceptionally well. Once decorated, store it in an airtight container in a cool, dry place. It will stay moist and delicious for up to 2 weeks. In fact, its flavour often improves after a few days. Do not refrigerate, as this can dry out the cake.

Serving Instructions

Simnel cake is traditionally served in slices, often with a cup of tea. It’s wonderful on its own, but for a real treat, serve it lightly warmed with a dollop of clotted cream, custard, or a spoonful of lemon curd. The combination of the rich fruitcake, sweet marzipan, and creamy accompaniment is simply perfect.

Health Info

• Calories: 607.6kcal
• Sugar: 59.9g
• Sodium: 274.9mg
• Fat: 27.9g
• Carbohydrates: 85g
• Fiber: 3.9g
• Protein: 9.1g

Why You’ll Like It

This Cornish fish pie is more than just a recipe – it’s a piece of British food heritage. Place it at the centre of the table, let everyone help themselves, and enjoy the comfort of a timeless dish perfected by Rick Stein.

Why Rick Stein’s Fish Pie Is the Best

Rick Stein keeps his Cornish fish pie recipe refreshingly simple. He believes in letting good ingredients shine – especially fresh fish and the best quality smoked haddock. The result? A dish that’s rich, hearty, and distinctly British.

What makes this fish pie stand out:

• Fresh Cornish fish – pollock and smoked haddock as the base.

• Juicy prawns – adding a sweet seafood twist.

• Nutmeg in the sauce – for subtle depth and warmth.

• Egg yolk in the mash – creating a golden, bakery-style topping.

• Hard-boiled eggs – a traditional addition Rick swears by.

Once baked, you’ll have a bubbling dish with golden potato topping – the kind of centrepiece that makes everyone smile.

Tips for the Perfect Cornish Fish Pie

• Choose fresh fish – The heart of this dish lies in the catch. Opt for sustainably sourced pollock, haddock, or a mix of white fish for best flavour.
• Don’t skimp on the mash – Fluffy, buttery mash with egg yolk gives the pie its golden crown. A forked surface helps it crisp beautifully in the oven.
• Season generously – Nutmeg, white pepper, and a pinch of sea salt elevate the cream sauce and balance the richness.
• Rest before serving – Letting the pie sit for 5–10 minutes after baking helps the filling settle and makes serving easier.
• Embrace the eggs – While not everyone includes boiled eggs, they’re a Cornish hallmark and add extra richness and texture.

What You’ll Need

Cornish Fish Pie Ingredients

• 1 medium onion, thickly sliced
• 4 cloves
• 1 fresh bay leaf
• 1.2L whole milk
• 600ml double cream
• 900g unskinned pollock fillet
• 450g undyed smoked haddock fillet
• 24 large cooked prawns
• 8 eggs
• 200g butter
• 90g plain flour
• Large handful flat-leaf parsley, chopped
• Freshly grated nutmeg
• 2.5kg floury potatoes (Maris Piper or King Edward), peeled
• 2 egg yolks
• Salt and freshly ground white pepper

How to Make Rick Stein’s Cornish Fish Pie

1. Poach the fish – Simmer onion, cloves, and bay leaf with 900ml milk, cream, pollock, and haddock for 6 minutes. Remove fish, strain liquid. Flake into large pieces and place in an ovenproof dish.
2. Cook the eggs – Hard-boil for 8 minutes, cool, peel, and slice. Arrange over the fish.
3. Make the sauce – Melt 100g butter, stir in flour, then gradually whisk in the poaching liquid. Simmer for 10 minutes. Add parsley, prawns, nutmeg, salt, and pepper. Pour over fish, cool, and chill for 1 hour.
4. Prepare the mash – Boil potatoes for 15–20 minutes, drain, and mash until fluffy. Beat in butter, egg yolks, seasoning, and enough milk to loosen.
5. Bake – Preheat oven to 200ºC/180ºC fan. Spread mash over filling, mark with a fork, and bake for 35–40 minutes until golden brown.

Saving the Cornish Fish Pie for Later

Cornish fish pie is an excellent make-ahead dish. Here’s how to keep it at its best:

• In the fridge: Cool completely, cover tightly, and refrigerate for up to 2 days. Reheat gently in the oven until piping hot throughout.
• Reheating tip: To keep the mash fluffy, cover with foil for most of the reheating time, then remove for the last 10 minutes to crisp up the top.

Can You Freeze Fish Pie?

Yes, fish pie freezes well, making it ideal for batch cooking.

1. Assemble the pie but leave out boiled eggs (they don’t freeze well).
2. Avoid frozen prawns, since they shouldn’t be refrozen.
3. Wrap in a double layer of cling film and freeze flat for up to 3 months.

To Defrost: Place in the fridge overnight up to 24 hours before reheating. Avoid thawing at room temperature, as this can affect the texture of the fish.

What to Serve with Cornish Fish Pie

Keep it simple:

• serve with garden peas.

For wine, choose:

• a Chardonnay (White Burgundy)
• or a Chenin Blanc

– Both cut through the creaminess beautifully.

Cornish Fish Pie vs British Fish Pie

Fish pie has long been a staple across the UK, but the Cornish version has its own quirks and traditions:

• Cornish fish pie often makes use of the day’s catch, reflecting the county’s fishing heritage. Pollock, haddock, and sometimes even monkfish or ling are popular choices in Cornwall.
• Hard-boiled eggs are more commonly found in Cornish recipes, adding a distinct layer of texture and richness. In other regions of Britain, this step is often skipped.

Historical roots:

Fish pies date back to Tudor times, when wealthy households served them with spiced sauces and extravagant decorations. Over time, they became more homely and comforting – a hearty way to feed a family with simple, affordable ingredients.

Regional twists:

In Scotland, a splash of whisky or smoked salmon might feature, while in the North of England, fish pies sometimes include a pastry crust instead of mash.

Cornwall’s version stands out for its celebration of local seafood and its balance of simplicity with indulgence – a true reflection of Rick Stein’s cooking ethos. Would you like me to also weave internal links into these sections (e.g., linking “Cornish seafood” to another seafood recipe on British Foodie) so that they’re SEO-boosted and keep readers browsing longer?

More British Pie Recipes

• Pub-Style British Steak and Ale Pie
• Scottish Macaroni Cheese Pie
• Scottish Steak And Sausage Pie
• Old-Fashioned Lancashire Meat and Potato Pie

Health Info

• Calories: 1104
• Sugar: 13.1
• Sodium: 833.3
• Fat: 66.5
• Carbohydrates: 72
• Fiber: 5.7
• Protein: 48.7

Why You’ll Like It

• Irresistible filling – Buttery currants spiced with nutmeg and cinnamon (no dry pastries here!)
• Mary Berry’s magic touch – Her perfected ratio of flaky pastry to juicy filling makes these legendary
• The perfect tea companion – Just sweet enough to pair with English Breakfast or Earl Grey
• Make-ahead friendly – Stays fresh for 3 days (if they last that long!) or freezes beautifully
• British baking at its best – British baking at its best—like a mince pie’s flaky cousin, with a juicy currant heart.

A Short History of Eccles Cakes

Eccles Cakes became popular in the late 18th century, when James Birch began selling them commercially in Eccles, Lancashire. These treats were a hit at fairs and celebrations, traditionally made with lard pastry and baked in coal ovens for a crisp edge.

Over time, bakers like Mary Berry refined the method, creating a lighter, more delicate pastry while keeping the trademark currant-and-spice filling. Eccles is historically part of Lancashire, which is why the terms Eccles Cake and Lancashire Eccles Cake are often used interchangeably.

Today, you can still buy authentic versions from The Real Lancashire Eccles Cake Company in Golborne, who also make seasonal twists like apple & cinnamon or apricot & almond. Other Lancashire favourites include Slattery in Whitefield and Robinsons Artisan Family Bakery in Failsworth, both known for their rich fillings and occasional festive cranberry variations.

Baking Tips for the Perfect Eccles Cake Mary Berry

• Butter- Keep butter and water cold for flaky layers.
• Shaping pastry
  • To achieve a light, airy pastry, sift the flour from a height to introduce plenty of air, cut the butter into small pieces using a knife, and keep your hands raised above the bowl while rubbing it into the flour.
  • Don’t overfill or the pastry may burst.
  • When dotting butter over the pastry, leave a 1cm border—this seals the edges and prevents leaks. Fold like a letter (bottom third up, top third down), then gently roll only in one direction to maintain layers.
  • Use a sharp cutter for neat circles.
• Baking 
  • Cut slits to release steam.
  • Watch closely after 10 minutes—Eccles Cakes go from golden to overdone quickly! If the tops brown too fast, tent with foil while the pastry cooks through.

What You Need

Lancashire Eccles Cake Ingredients

For the Flaky Pastry

• 225 g (8 oz) plain flour
• 175 g (6 oz) butter
• A squeeze of lemon juice
• 8 tablespoons cold water

For the Filling

• 50 g (2 oz) softened butter

• 50 g (2 oz) light muscovado sugar
• ½ level teaspoon ground mixed spice
• 50 g (2 oz) chopped candied peel
• 100 g (4 oz) currants

To Finish

• 1 large egg white, beaten

• Caster sugar for sprinkling

Variations

1. Classic Twists

• Add grated nutmeg or orange zest to the filling for warmth.
• Swap candied peel with dried apricots for a tangy twist.

2. Tea-Infused (Bara Brith-style)

• Soak currants in Earl Grey tea overnight for a floral note.

3. Festive & Boozy

• Christmas version: Soak currants in brandy or rum + add cinnamon/clove.
• Swap currants for dried cranberries + orange zest (perfect for holidays).

4. Crunch & Texture

• Press demerara sugar on top pre-bake for a caramelized crunch.
• Fold chopped walnuts or almonds into the filling (or sprinkle on top).

Modern Takes Across the UK

While Lancashire is the birthplace of Eccles Cakes, bakeries and chefs across Britain have been experimenting with new flavours:

Lancashire Favourites

• The Real Lancashire Eccles Cake Company – Traditional plus seasonal flavours.
• Slattery (Whitefield) – Adds extra zest and peel for brightness.
• Robinsons Bakery (Failsworth) – Larger cakes with festive cranberry versions.
• Booths Supermarkets – Also sells Chorley Cakes, a less sweet cousin.

London & Beyond

• Paul Hollywood – Richer puff pastry and more spice.
• Yotam Ottolenghi – Spiced figs and pistachios for a Middle Eastern twist.
• Richard Bertinet – Apple and cinnamon filling.
• Gail’s Bakery – With added walnut pieces.
• Fortnum & Mason – Cognac-spiked currant filling for afternoon tea.
• St. John Bakery – Rustic with dried cherries in the mix.

How to Make Mary Berry Eccles Cakes

Step 1 – Make the Pastry

1. Measure the flour into a bowl.
2. Divide the butter into 4 equal portions. Rub one portion into the flour until it resembles breadcrumbs.
3. Add lemon juice and water; mix to form a soft dough.

Step 2 – Layer the Butter

1. Roll into an oblong three times as long as it is wide.
2. Dot a second portion of butter over the top two-thirds.
3. Fold the bottom third over the middle, then the top third down. Seal edges.
4. Wrap in clingfilm and chill for 15 minutes.

Step 3 – Repeat and Rest

1. Re-roll, adding the remaining butter in two more turns.
2. Wrap and chill for at least 30 minutes.

Step 4 – Prepare the Filling

1. Preheat oven to 220°C (Fan 200°C) / Gas 7.
2. Mix butter, sugar, mixed spice, candied peel, and currants.

Step 5 – Shape and Fill

1. Roll pastry thinly, cut into eight 15 cm circles.
2. Place a spoonful of filling in the centre.
3. Dampen edges, fold to enclose filling, then turn over.
4. Flatten gently, reshape if needed, and cut three small slits in the top.
5. Brush with egg white, sprinkle with sugar.

Step 6 – Bake

1. Bake for 10–15 minutes until golden.
2. Cool briefly on the tray, then transfer to a wire rack.

Saving the Eccles Cake For Later

• Make-ahead: Store in an airtight tin up to 3 days.
• Freezing: Freeze up to 3 months, well wrapped.
• Reheating: Reheat at 160°C for 5–6 minutes.

Serving Suggestions

For a proper Northern tea, serve Eccles Cakes slightly warm with a dollop of clotted cream or Lancashire cheese (a controversial but traditional pairing!). They’re also sublime with:

• A pot of smoky Lapsang Souchong tea to contrast the sweetness.
• Vanilla custard as a quick dessert.
• A winter picnic alongside pork pies and pickles.

More Lancashire & Northern Recipes:

• Old-Fashioned Lancashire Meat and Potato Pie Recipe (Authentic Northern Style)
• North Eastern Ham and Pease Pudding Stottie

More Mary Berry Baking Recipes:

• Coconut Macaroons
• Welsh Cakes
• Apricot Bread and Butter Pudding
• Melting Moments

Health Info

• Calories: 399.4
• Sugar: 20.9
• Sodium: 18.2
• Fat: 23.2
• Carbohydrates: 45.4
• Fiber: 1.3
• Protein: 4

History Corner: From Pottage to Meat and Potato Pie

Meat pies date back to medieval Britain, when thick pastry “coffyns” preserved game and meat. By the 1800s, steak pies became a staple in factories and taverns. Today, they’re a modern gastropub favourite—proof that Britain’s love for beef and dauphinoise potatoes, or its pastry-based cousins, is as strong as ever.

Why You’ll Like It

Unlike standard pies topped with shortcrust or puff pastry, this version replaces the crust with a dauphinoise-style potato topping. The result? A creamy, cheesy layer of potatoes that pairs perfectly with the hearty, slow-cooked steak filling underneath. The balance of soft, buttery slices and rich beef and mushroom gravy makes this an unforgettable dish.

This unique take on steak dauphinoise pie is a delicious example of British home cooking with a gourmet flair.

Tips for the Perfect Dauphinoise Potatoes and Steak Pie

• Always part-cook potatoes: Raw slices can blacken or undercook.
• Use a good Cheddar: Mature West Country cheese adds the perfect savoury crunch.
• Don’t overcrowd the pan when searing steak—it prevents browning.
• Let the filling rest before serving—it helps thicken the sauce.

What You’ll Need

For the Steak and Mushroom Filling

• 1 kg (2½ lb) British braising steak (e.g. chuck), cut into 2.5 cm cubes
• 2 tbsp sunflower oil
• 2 large onions, chopped
• 350 g (12 oz) dark-gilled mushrooms, sliced
• 2 heaped tbsp plain flour
• 600 ml (1 pint) beef stock
• 1 tbsp Worcestershire sauce
• Salt and black pepper

Optional: gravy browning for colour

For the Dauphinoise Potato Topping

• 1.1 kg (2½ lb) potatoes, peeled
• 50 g (2 oz) melted butter
• 50 g (2 oz) grated mature Cheddar cheese

Equipment

• Large frying pan
• Ovenproof dish (approx. 30 × 23 × 6 cm)
• Saucepan
• Sharp knife

Variations

• Swap beef for lamb or venison
• Add thyme and bay leaf for aromatic flavour
• Use Guinness instead of stock for a deeper ale-infused profile
• For a vegetarian twist: use chestnut mushrooms and lentils

Step-by-Step Instructions

1. Brown the Steak: Start by browning the beef in small batches. This builds flavour—just like they do in traditional British pub kitchens. Remove and set aside.
2. Cook the Onions and Mushrooms: In the same pan, fry the onions for 2 minutes. Lower the heat and cook for 10 minutes, or until the vegetables are soft. Stir in mushrooms and flour. Cook for a minute.
3. Add Liquids and Simmer: Stir in the stock, Worcestershire sauce, seasoning, and browning (if using). Return the steak to the pan, bring to a simmer, then cover and cook gently for 2 hours until tender. Or, for an authentic touch, bake at 160°C (Fan 140°C) for the same time—just as you’d do in an AGA oven.
4. Prep the Potatoes: Boil the peeled potatoes in salted water until just tender. Cool slightly, slice thickly, and toss in melted butter.
5. Assemble the Pie: Preheat oven to 200°C (Fan 180°C). Spoon the meat mixture into your baking dish. Layer the potatoes on top, seasoning each layer lightly. Sprinkle with cheese.
6. Bake to Perfection: Bake for 30 minutes until the cheese is bubbling and golden, and the filling is piping hot.

Make Ahead and Freeze Instructions

• Prepare ahead: Cook the steak filling up to 2 days in advance and store chilled.
• To freeze: Freeze the cooked beef for up to 3 months. Thaw overnight, then top with potatoes and bake.

Serving Suggestions: A Proper British Touch

Pair your steak and dauphinoise pie with:

• Buttery mashed peas
• Minted green beans
• A dollop of piccalilli for sharpness
• And of course, a pint of bitter ale, just as Lancashire mill workers might have enjoyed

More Meat Pie Recipes

• Authentic British Steak and Ale Pie
• Scottish Steak And Sausage Pie 
• Old-Fashioned Lancashire Meat and Potato Pie

Health Info

• Calories: 572.8
• Sugar: 5.2
• Sodium: 521.6
• Fat: 26.2
• Carbohydrates: 39.9
• Fiber: 4.1
• Protein: 44.4

Why You’ll Like It

• Quick & Easy – No yeast or proofing required.
• Crispy Outside, Soft Inside – The perfect texture contrast.
• Wholesome Ingredients – Simple, pantry-friendly components.
• Versatile – Enjoy with butter, jam, cheese, or soup.
• Traditional Comfort – A taste of classic home baking.

Tips for the Best Soda Bread Scones

• Handle the dough lightly – Overworking can lead to dense, tough scones.
• Use fresh buttermilk – This ensures a tender texture and proper rise. If you don’t have buttermilk, mix 400 ml of milk with 1 tbsp lemon juice or vinegar and let it sit for 10 minutes.
• Bake immediately – Soda bread relies on the reaction between the baking soda and buttermilk, so don’t let the dough sit for too long before baking.
• Try different variations – Add cheese for a robust savoury taste or seeds for extra crunch.

What You Need

• 3⅔ cups (450g) plain white flour (preferably unbleached)
• 1 tsp salt
• 1 tsp baking soda (bicarbonate of soda)
• 2 tbsp granulated sugar (optional, for a hint of sweetness)
• 400 ml (14 fl oz) buttermilk (or sour milk, depending on consistency)

Saving The Scones For Later

• Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerate: Store in the fridge for up to 5 days—reheat in the oven for a fresher taste.
• Freeze: Wrap in plastic wrap and freeze for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Serving The Irish Soda Scones

There’s nothing better than the taste of freshly baked bread, warm from the oven and straight to the plate. Let the scones cool for about five minutes, then spread them with butter and your favourite jam.

And here’s a little secret from my childhood—one that still makes me crave these scones to this day: dunking them in tea. Yes, with butter! However, I can’t promise your milk tea will stay unspoiled—those buttery bubbles tend to take over the surface.

If you’re having soup for lunch or dinner that day, make sure to save a few scones for dunking into a hearty soup or stew—it’s pure comfort. And if you need an extra indulgent treat after a stressful day, try them with clotted cream and honey. Absolutely my favourite!

Goes Well With

Irish Soda Scones are incredibly versatile and pair beautifully with both sweet and savoury dishes. Whether you’re dunking them into a warm bowl of soup, enjoying them with a flavorful chutney, or serving them alongside a hearty meal, these scones are the perfect companion.

Here are some delicious pairings to try:

Carrot and Coriander Soup

Check out this recipe

Partan Bree (Scottish Crab Soup)

Check out this recipe

Cullen Skink (Scottish Fish Soup)

Check out this recipe

Old Fashioned Apple Chilli Chutney

Check out this recipe

Corned Beef Hash Brown With Gravy

Check out this recipe

Health Info

Why You’ll Like It

In this easy summer pudding recipe, we return to the roots of this classic dish while showcasing vibrant berries, such as blackcurrants and redcurrants. These tart gems add a burst of colour and a zippy contrast to the natural sweetness of strawberries and raspberries.

The benefits of this light, fruity dessert

• Lower in calories than most creamy desserts.
• Packed with antioxidants from mixed berries.
• Perfect use for seasonal fruits like currants and cherries.

Plus, it’s incredibly easy to make and looks stunning on the plate—especially when that glossy berry juice seeps into every layer of bread.

Tips for Perfect Summer Pudding Every Time

1. To Avoid a Soggy Pudding – 
   • Use stale bread – fresh bread turns mushy.
   • Let it chill under pressure to absorb juices evenly.
2. Pudding size – If you use smaller individual ramekins, reduce chilling time to 6 hours.
3. Summer pudding with blackcurrants and redcurrants gives the dish its signature tartness and deep colour. Always use ripe, fresh berries for best results—or high-quality frozen if fresh isn’t available.

What You’ll Need

Summer Pudding Ingredients

• Bread  – 8 Stale white sandwich bread, sliced medium thickness.  Avoid seeded or granary breads. 
• Brioche or challah can be used for a richer version
• Mixed summer berries – 875g (1¾ lb) – Use a mix of strawberries, redcurrants, blackcurrants, cherries, and raspberries.
• Caster sugar – 150g (5 oz)
• Water – 75ml (2½ fl oz)
• Liqueur – 2 tbsp Framboise or crème de cassis Liqueur 
• Add-ons – Crème fraîche or Greek yoghurt (to serve)

Variations

Choosing the Best Berries for the Summer Pudding

• Replacing currants: No redcurrants? Increase blackcurrants and vice-versa. If you omit totally red currants or black currants your pudding will lack tart. If you have no currants at all then exchange with raspberries.
• Adding sweetness: Raspberries, strawberries and cherries are interchangeable with each other.
• Using Frozen Berries – Ensure berries are defrosted and drained before cooking.

Summer Pudding Bread Variations

• Stale white sandwich bread, sliced medium thickness
• Avoid seeded or granary breads
• Brioche or challah can be used for a richer version

Step-by-Step Instructions

1. Prepare the Bread Lining. Set aside two slices for the top. Use the rest to line your pudding basin. Trim to fit, ensuring no gaps.
2. Cook the Firmer Fruits. In a saucepan, add redcurrants, blackcurrants, cherries, sugar, and water. Heat gently until the juices release. Simmer until just tender, dissolving the sugar.
3. Add Softer Berries & Liqueur. Off the heat, stir in halved strawberries, raspberries, and your choice of liqueur.
4. Assemble the Pudding. Spoon fruit and half the juices into the lined bowl. Top with reserved bread slices.
5. Press & Chill. Cover with a saucer and weigh it down. Refrigerate for at least 8 hours or overnight.
6. Unmould & Finish. Run a knife around the edge and invert. Pour reserved juice over any pale patches.
7. Serve with Crème Fraîche or Yoghurt. Slice gently. Spoon over a dollop of crème fraîche or Greek yoghurt for tangy contrast.

Saving the Summer Pudding for Later

Proper storage will help maintain the pudding’s texture and flavour. Once assembled and chilled, store the summer pudding in the refrigerator.

Refrigerate:

Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 3 days. If you’ve already unmoulded and served the pudding, any leftovers can be wrapped or stored in a sealed container. Keep any reserved berry juice in a separate container, which can be spooned over the pudding again just before serving to refresh its look and flavour.

Freezing:

You can also freeze summer pudding for up to 1 month. To do so, wrap the whole, unmoulded pudding tightly in cling film and foil to prevent freezer burn. Thaw it slowly overnight in the refrigerator before unmoulding and serving. Keep in mind, though, that freezing may slightly change the texture of the bread, making it a bit softer. It’s best not to freeze the pudding with garnishes like crème fraîche or yoghurt—these should be added fresh when serving.

Serving Suggestions

Summer pudding is at its best when served cold, making it a stunning centrepiece dessert. To serve:

1. Slice the pudding gently into wedges
2. Place them on chilled dessert plates.
3. Drizzle the reserved berry juice over the top to give it a glossy, vibrant finish.
4. Add a generous spoonful of crème fraîche, Greek yoghurt, or whipped cream on the side as a delicious tangy contrast to the sweet and tart berry mixture.

To take the presentation up a notch:

• Garnish with fresh mint leaves, a sprinkle of powdered sugar, or a few extra fresh berries scattered around the plate.
• Pair it with another treat, a scoop of vanilla bean ice cream works beautifully, offering a creamy complement to the juicy pudding.
• For a drink pairing, consider serving it with a glass of sparkling rosé or a light berry-infused mocktail.

Depending on the type of occasion you’re serving this dessert, you might want to serve individual portions in glass cups for a trifle-style presentation. This looks lovely on a dessert table.

Adding a lemon curd drizzle or a touch of citrus zest can brighten the flavours and add an elegant touch.

Health Info

• Calories: 279.7kcal
• Sugar: 42g
• Sodium: 204.9mg
• Fat: 1.8g
• Carbohydrates: 64.1g
• Fiber: 3.5g
• Protein: 4.4g

Why You’ll Like It

• A hearty Scottish Borders classic, perfect for cold nights.
• Uses simple, affordable ingredients.
• Serve as a main or side dish (great with roast meat or sausages!).
• Easily adaptable for vegan diets (swap butter for oil, skip cheese).

Tips For the Best Rumbledethumps

1. Use floury potatoes (Maris Piper or King Edward) for fluffier mash.

2. Squeeze excess water from boiled cabbage to prevent sogginess.

3. Caramelise onions slowly for extra sweetness.

4. Top with breadcrumbs for added crunch (optional).

What You Need

Rumbledethumps Ingredients & Substitutions

• Potatoes (450g / 1 lb) = Floury potatoes like Maris Piper or King Edward (mash well).  Substitute with sweet potatoes or leftover mashed potatoes and reduce added liquid in the recipe by 2 tbsp.
• Cabbage (450g / 1 lb) = Savoy or green cabbage (shredded, boiled until tender). Substitute with –shredded and sautéd Brussels sprouts. You can also try with finely chopped kale, but the dish will lose its British appeal.
• Onion (1 large) = Brown or yellow onion (finely chopped, caramelised in butter). Substitute with spring onions or 2 medium leeks, soaked in water and sliced.
• Butter (50g / 2oz) = Salted butter (for frying onions and richness). Substitute with olive oil or bacon drippings (not vegetarian)
• Seasoning (½ tsp each salt & pepper) = Sea salt & black pepper (season mashed potatoes well).

• Cheddar Cheese (50g / 2 oz, grated) = Scottish cheddar (sharp flavour, melts evenly).. Substitute with Gruyère or 2 tbsp Nutritional yeast for Dairy-free “cheesy” flavour.

Variations

• Vegan: Use oil + omit cheese (or add smoked paprika for depth).

• Gluten-Free: Naturally GF—just check cheese labels.

• Lower-Carb: Replace half the potatoes with mashed cauliflower.

How to Make Rumbledethumps (Step-by-Step)

1. Prep

   • Preheat oven to 200°C (180°C fan).

   • Boil potatoes until tender, then mash.

   • Shred and boil cabbage for 5 mins; drain well.

2. Cook Onions

   • Fry chopped onion in butter until golden (5-7 mins).

3. Combine

   • Mix mashed potatoes, cabbage, onions, salt, and pepper.

4. Bake

   • Transfer to a greased baking dish, top with cheese, and bake for 20-25 mins until golden.

Saving Rumbledethumps for Later

Storage

• Fridge – Keeps for 3 days; cover tightly.
• Freezer – Freeze unbaked for up to 3 months (thaw before baking).

Reheating

Reheat in the microwave or bake at 180°C until warmed through.

Serving Suggestions

If you’re having this as a side dish, it’s a good idea to pair it with a source of protein to make it more filling. Think eggs, baked beans, haggis, or even roast turkey or chicken—it all works beautifully alongside.

I love a generous dollop of ketchup on just about everything—cottage pie, pan haggerty, chips, and yes, even this Scottish cabbage and potato bake. But if you’re after something more traditional, try HP sauce, a tangy chutney, or a spoonful of mustard for a flavourful kick.

More Scottish Recipes to Try:

• Cullen Skink Soup
• Creamy Whisky Custard Recipe
• Cranachan Dessert

Health Info

• Calories: 245.9
• Sugar: 5.1
• Sodium: 396.5
• Fat: 14.5
• Carbohydrates: 24.8
• Fiber: 4.8
• Protein: 6.4

Vegetarian – Naturally meat-free!