Mary Berry Eccles Cakes Recipe
Bake the perfect Mary Berry Eccles Cake – traditional Lancashire cakes with flaky pastry, spiced currants, and a dusting of sugar.
Ingredients
For the Flaky Pastry
- 225 g (8 oz) plain flour
- 175 g (6 oz) butter
- A squeeze of lemon juice
- 8 tbsp cold water
For the Filling
- 50 g (2 oz) softened butter
- 50 g (2 oz) light muscovado sugar
- ½ tsp (½ level tsp) 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
Instructions
Step 1 – Make the Pastry
- Measure the flour into a bowl.
- Divide butter into 4 equal portions. Rub one portion into the flour until it resembles breadcrumbs.
- Add lemon juice and water; mix to form a soft dough.
Step 2 – Layer the Butter
- Roll into an oblong three times as long as it is wide.
- Dot a second portion of butter over the top two-thirds.
- Fold the bottom third over the middle, then the top third down. Seal edges.
- Wrap in clingfilm and chill for 15 minutes.
Step 3 – Repeat and Rest
- Re-roll, adding the remaining butter in two more turns.
- Wrap and chill for at least 30 minutes.
Step 4 – Prepare the Filling
- Preheat oven to 220°C (Fan 200°C) / Gas 7.
- Mix butter, sugar, mixed spice, candied peel, and currants.
Step 5 – Shape and Fill
- Roll pastry thinly, cut into eight 15 cm circles.
- Place a spoonful of filling in the centre.
- Dampen edges, fold to enclose filling, then turn over.
- Flatten gently, reshape if needed, and cut three small slits in the top.
- Brush with egg white, sprinkle with sugar.
Step 6 – Bake
- Bake for 10–15 minutes until golden.
- Cool briefly on the tray, then transfer to a wire rack.
Notes
Recipe Notes:
- 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.
- 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."
- Enhancement for Baking (Step 6): 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.