Mary Berry Currant Squares

Mary Berry’s Currant Squares is made with plain flour, butter, icing sugar, free-range egg, currants, sugar, mixed spice, and water. This traditional Currant Squares recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 12 people.

Ingredients Needed

For the Pastry:

• 300 g Plain Flour (10 ½ oz)
• 150 g Butter or Margarine, chilled (5 ¼ oz)
• 50 g Icing Sugar (1 ¾ oz)
• 1 Free-range Egg
• 2-3 tsp Cold Water

For the Filling:

• 200 g Currants (7 oz)
• 75 g Sugar (2 ¾ oz)
• 50 g Butter or Margarine, softened (1 ¾ oz)
• 1 tsp Mixed Spice

How To Make Currant Squares

1. Preheat the oven: Preheat to 180°C (160°C fan/350°F) or Gas Mark 4. Grease a 20cm x 28cm (8-inch x 11-inch) baking tray with butter and set aside.
2. Make the pastry: In a large bowl, rub the flour and butter together using your fingers until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg and mix to combine. Add cold water as needed until the dough forms. Knead into a soft dough.
3. Chill the dough: Wrap the dough in cling film and refrigerate to firm up while you prepare the filling.
4. Prepare the filling: In a bowl, mix the currants, sugar, butter, and mixed spice until well combined.
5. Roll out the pastry: Take the dough out of the fridge and roll it to 0.5 cm (¼ inch) thickness. Cut the dough into two large rectangles to fit your baking tray.
6. Assemble the squares: Place one pastry rectangle on the greased baking tray. Spoon the currant mixture evenly over the pastry, leaving a small border. Wet the edges of the pastry with a little water, then place the second rectangle on top. Press the edges gently together with your fingers and seal with a fork.
7. Finish and bake: Brush the top with milk or beaten egg. Prick a few holes in the top. Bake for 25-30 minutes until the pastry turns light golden brown.
8. Cool and serve: Remove from the oven and sprinkle a little sugar over the top. Once completely cool, cut into squares or slices of your desired size.

Recipe Tips

• Chill the dough well: Make sure to refrigerate the pastry for at least 20 minutes before rolling. This helps it firm up and makes it easier to handle.
• Roll the pastry evenly: Aim for a 0.5 cm (¼ inch) thickness when rolling out the pastry to ensure it cooks evenly without becoming too thick or too thin.
• Seal the edges properly: When placing the top layer of pastry, press the edges together firmly and use a fork to seal them. This prevents the filling from leaking out during baking.
• Prick the top pastry layer: Don’t skip this step! Pricking the top with a fork allows steam to escape, keeping the pastry from becoming soggy.
• Let the squares cool completely before cutting: Cutting while still warm may cause the pastry to crumble. Let them cool fully for neat, perfect slices.

How To Store Leftovers?

• Refrigerate: First, let the leftover Currant Squares cool completely to room temperature. Place them in an airtight container and refrigerate for up to 5 days.
• Freeze: Once cooled, wrap the Currant Squares tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw the squares in the fridge overnight or at room temperature.

Nutrition Facts

Serving Size: 1 square (out of 12 squares)

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 70mg
• Potassium: 150mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Quinoa Salad
• Mary Berry Cinder Toffee Recipe
• Mary Berry Blondies Recipe
• Mary Berry Apple Strudel