Mary Berry Eccles Cakes Recipe

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