Mary Berry Currant Squares

I remember my grandmother’s kitchen on rainy afternoons — the scent of butter and sugar thick in the air, the gentle ping of the Aga, and always, always a tin of currant squares cooling near the window. She never called them Mary Berry Currant Squares, of course, but the spirit was the same: simple ingredients, lovingly handled, and cut with a precision that could only come from decades of baking for others.

This version is inspired by the great Mary Berry herself — queen of no-nonsense British baking — and her currant squares do what all good recipes should: let the ingredients speak. The sweetness of currants, the richness of brown sugar, and just a whiff of mixed spice — they’re perfect with a cup of tea, or even sneakily warm from the tin before anyone else spots them.

Let’s bring a little of that old warmth into your kitchen.

Ingredients List

Pastry:

• 300g plain flour — your foundation; gives the structure.
• 150g salted butter, cold — I cube mine straight from the fridge.
• 75g ice cold water — crucial for keeping the pastry flaky.

Filling:

• 500g currants — sweet, chewy, and wonderfully old-fashioned.
• 120g salted butter
• 240g brown sugar — adds that mellow caramel edge.
• 2 tsp mixed spice — think cinnamon, nutmeg, a whisper of clove.
• Caster sugar for topping

Optional but lovely: a spoon of lemon zest in the filling lifts everything.

How To Make It (Instructions)

1. Start with the pastry. Rub the cold butter into the flour using your fingertips until it looks like fine breadcrumbs.
2. Add the water gradually. Stir with a knife until it clumps, then bring together gently with your hands. No kneading — this isn’t bread.
3. Wrap and chill the dough for at least 15 minutes. Use that time to make a cup of tea. Or stare out the window like I always do.
4. Preheat your oven to 160°C fan (180°C conventional) and line a large baking tray with parchment paper.
5. Now the filling. In a medium saucepan, melt the butter, brown sugar, and mixed spice together over medium heat until smooth.
6. Add the currants, stir to coat, and let them soak up the buttery sugar mix. You’ll smell Christmas coming.
7. Roll out half the pastry to the size of your tray — about the thickness of a pound coin.
8. Lay it into the tray, pressing gently into the corners. I always forget to flour my rolling pin. Don’t do that.
9. Spread the currant mixture evenly over the pastry base.
10. Roll out the second half of the pastry and lay it carefully on top. Tuck the edges in gently, like tucking in a sleepy child.
11. Bake for 30–40 minutes until the top is golden and crisp.
12. Remove from oven and sprinkle immediately with caster sugar. Let it snow.
13. Cool completely in the tin before cutting into squares. This bit’s hard. The smell is very persuasive.

Common Mistakes

Why is my pastry tough?
You probably overworked it or added too much water. Handle it gently and don’t knead like you’re punishing it.

Why does the filling feel dry?
Currants were likely too old or overcooked. I once used a packet I found at the back of the cupboard… from 2018. Never again.

Why is the top layer lifting off?
The pastry layers may not have been sealed well at the edges. Press lightly around the rim with your fingers or a fork.

Why did the base go soggy?
Possibly underbaked. Make sure the bottom is lightly golden and fully cooked before removing.

Storage and Reheating Tips

Fridge:
Store in an airtight container lined with parchment for 3–4 days. They actually improve by the next day.

Freezer:
Wrap individually in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Label it. Future you will be grateful.

To reheat:

• Oven: 180°C for 5–7 minutes. Restores that crisp edge.
• Microwave: 20–30 seconds on medium for a soft, warm bite.
• Toaster oven: 2–3 minutes until just golden again.

What To Serve With It

• Earl Grey tea — the bergamot pairs beautifully with the sweet, spiced currants.
• Clotted cream — a bold move, but my goodness it works.
• Custard — pour over warm squares for an easy pudding twist.

FAQ Section

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum. The texture will be slightly more crumbly, but still lush.

Can I use raisins instead of currants?
You can, though the result will be sweeter and less tangy. A mix of raisins and sultanas also works well.

Can I add lemon zest or almond extract?
Yes! Lemon zest brightens it, and almond extract gives it a Bakewell tart vibe. Just don’t overdo it.

Can I make the pastry in advance?
Absolutely. The dough can be kept in the fridge for up to 2 days, or frozen for a month.

Try More Recipes:

• Mary Berry Pork Pie
• Mary Berry Celery Soup
• Mary Berry Pumpkin Soup