Mary Berry Eccles Cakes

Right, I’ll be honest with you — Eccles cakes and I did not start out on good terms. The first time I made them, I rolled the pastry too thick, burned the bottoms, and the filling ran everywhere like I’d packed them with jam. I nearly swore off them completely.

But they kept tugging at me. There’s something about that crisp, golden pastry and the sweet, sticky centre — all those warm spices and little currants whispering of cosy afternoons and quiet teacups. And then I found Mary Berry’s take on them. Clean, classic, not overcomplicated. That’s when it clicked.

These are proper Eccles cakes — flaky, buttery, just sweet enough, and deeply British. Let’s try not to ruin them this time, yeah?

Ingredients List

For the Pastry

• 350g all-purpose flour
• 312g very cold butter, diced — keep it cold or the pastry sulks
• ½ tsp salt
• 125ml ice-cold water — don’t wing it, measure properly

For the Filling

• 6 tbsp unsalted butter
• 1½ cups dried currants — no, sultanas aren’t the same
• ⅓ cup candied orange peel — chopped fine so it doesn’t chew like rubber
• ⅓ cup candied lemon peel
• ¾ cup brown sugar
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp salt
• 1 tbsp dark rum — optional but cheeky

For the Topping

• 1 egg white
• Demerara sugar, for sprinkling

How to Make It

1. Start with the pastry. Toss your flour and salt into a bowl. Rub in the cold butter with your fingers until it looks like chunky breadcrumbs. Bigger lumps = flakier pastry. Trust me on this.
2. Add water slowly. Stir in the cold water, just enough to bring the dough together. If it’s too wet, it’ll fight you later.
3. Fold and chill. Roll into a rectangle, fold it like a letter, turn it 90°, do it again. Wrap and chill for 20 minutes. Don’t skip this — I did once and ended up with sad, slouchy pastry.
4. Make your filling. Melt the butter gently in a saucepan. Stir in the currants, citrus peels, sugar, spices, salt. Off the heat, add the rum. Let it sit for at least 3 hours — overnight is even better. You’ve waited this long, what’s a few more hours?
5. Roll the pastry. Dust your surface, roll the dough thin — about 3mm. Cut into 3.5-inch rounds or squares. Squares waste less dough, just saying.
6. Assemble the cakes. Plop a spoonful of filling in the middle, dampen the edges, and seal them up like little parcels. Flip them over and gently press flat. Don’t squash them into oblivion.
7. Decorate. Cut three little slits across the top (steam needs to escape or they’ll burst), brush with egg white, and sprinkle sugar like you mean it.
8. Bake. Oven at 375°F (190°C). Bake for 15–20 minutes, until golden and puffed. They’ll smell like Christmas and childhood had a baby.
9. Cool slightly. You want them warm, not lava-hot. I always burn my tongue. Every single time.

Common Mistakes

Why is my pastry greasy?
Butter was too warm. Next time, work faster or chill your tools.

Why are they leaking?
Too much filling or weak sealing. Be firm but fair.

Why is the bottom soggy?
Cold oven or baking tray. Preheat like you mean it.

Why do they taste bland?
You probably skimped on the citrus peel. That’s the soul of the filling.

Why is my pastry tough?
You overworked it. I used to do this, thinking more rolling = better. Nope. Less is more.

Storage and Reheating Tips

Room temp: Keep in an airtight tin for up to 3 days. They soften but still taste great.

Freezer: Wrap each in foil, freeze up to 3 months. Don’t cram them in or they’ll crack.

Reheat:

• Oven: 350°F (175°C), 8–10 mins
• Microwave: 10–15 seconds — emergency use only
• Toaster oven: My personal favourite — crispy edges, warm centre

What To Serve With It

• Lancashire or mature cheddar cheese — Sharp and savoury against that sweet pastry. Match made in heaven.
• Hot, strong tea — English Breakfast, no milk if you’re brave.
• Vanilla custard — If you want to turn this into a full pudding situation. No one’s judging.

FAQ Section

Can I make these without alcohol?
Yes — just leave the rum out or swap with a splash of orange juice.

Can I use store-bought pastry?
You can, but the homemade one’s what gives them soul. Just saying.

Can I use raisins instead of currants?
You could, but chop them — they’re bigger and can make the filling lumpy.

Can I make these in advance?
Absolutely. They hold up well. Make the pastry and filling ahead, assemble fresh.

Try More Recipes:

• Mary Berry Rhubarb Sponge
• Mary Berry Apple Muffins
• Mary Berry Custard Creams