Mary Berry’s Eccles Cakes are a delightful twist on a classic British treat, bringing together flaky pastry and sweet, spiced fruit filling in a combination that’s both comforting and indulgent. Named after the town of Eccles in Greater Manchester, these iconic cakes have been around since the 18th century, and Mary Berry’s version stays true to their rustic charm while adding her own touch of modern sophistication.
Eccles Cakes are typically small, round pastries that are filled with a rich mixture of currants (or raisins), sugar, butter, and a blend of spices like nutmeg and cinnamon. The pastry itself is buttery and golden, with a satisfying crispness that contrasts beautifully with the soft and syrupy interior. When baked, they puff up and develop a lovely golden-brown crust, often dusted with sugar, making them irresistible to anyone with a sweet tooth.
Mary Berry’s take on the Eccles Cake is a blend of her precision and love for British baking traditions. Known for her approachable recipes, she elevates this classic with clear instructions that make it easy for even beginner bakers to recreate at home. Whether served as an afternoon snack with tea or as a delightful dessert, Mary Berry’s Eccles Cakes are the perfect treat for any occasion.
Mary Berry’s Eccles Cakes Recipe
Ingredients Needed
To make Mary Berry’s Eccles Cakes, you’ll need the following ingredients:
Pastry
- Butter (cold and diced) – 225g: The butter provides the rich, flaky texture essential for a proper Eccles cake.
- Plain flour – 250g: A basic flour that contributes to the delicate structure of the pastry.
- Pinch of salt – Just a small amount to balance the sweetness.
- Cold water – About 2-3 tbsp: Cold water is crucial for bringing the dough together without warming up the butter, which would prevent the pastry from being as flaky.
Filling
- Currants (or raisins) – 200g: These dried fruits are the core filling of an Eccles Cake, lending both sweetness and texture.
- Brown sugar – 75g: The brown sugar adds depth to the sweetness and enhances the caramelized flavor when baked.
- Butter – 25g: This small amount of butter helps bind the filling together and adds richness.
- Ground mixed spice or cinnamon – ½ tsp: A blend of warming spices that add complexity to the filling.
- Chopped mixed peel – 1 tbsp (optional): For a slightly citrusy zing that pairs beautifully with the sweetness of the dried fruit.
- A little milk or beaten egg – For brushing over the cakes to give them that perfect golden sheen once baked.
- Caster sugar – To sprinkle on top after baking for a touch of extra sweetness.
Equipment Needed
You don’t need any specialized equipment to make Mary Berry’s Eccles Cakes, but a few kitchen tools will make the process smoother and more efficient:
- Rolling pin: To roll out the pastry dough evenly.
- Baking tray: A flat, sturdy tray is essential for baking the Eccles Cakes, ensuring they cook evenly and don’t stick.
- Pastry brush: For brushing the tops of the cakes with milk or egg wash before baking to achieve a golden finish.
- Knife or pastry cutter: To trim the edges of the dough and make a neat circular shape for each cake.
- Small bowl: For mixing the currants, sugar, and spices for the filling.
- Chopping board: To chop any ingredients, like the mixed peel, if you’re using it.
- Cooling rack: Once baked, you’ll need a cooling rack to allow the Eccles Cakes to cool down while maintaining their crispiness.
Instructions To Make Mary Berry’s Eccles Cakes
1. Prepare The Pastry
Start by making the pastry. In a large bowl, combine the plain flour and salt. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Alternatively, you can use a food processor for this step. Gradually add the cold water, one tablespoon at a time, stirring with a knife until the dough just comes together. Be careful not to overwork it, as you want the butter to remain in small chunks to ensure a flaky texture.
Once the dough is formed, wrap it in cling film and chill it in the fridge for at least 30 minutes to firm up before rolling it out.
2. Make The Filling
While the dough chills, prepare the filling. In a mixing bowl, combine the currants, brown sugar, mixed spice or cinnamon, and chopped mixed peel (if using). Melt the butter in a small pan over low heat, then pour it over the currant mixture and stir well to combine. Set aside to cool.
3. Roll Out The Pastry
Once the dough has chilled, remove it from the fridge. Lightly flour your work surface and rolling pin, then roll out the dough to about 3mm thickness. Using a saucer or a round cutter, cut the dough into circles about 10cm in diameter.
4. Assemble The Eccles Cakes
Place a spoonful of the currant filling in the center of each pastry circle. Carefully fold the edges of the dough over the filling to encase it, pinching the seams together to seal the cakes. Then, gently flatten each one with your hands to create a small, round shape.
5. Bake
Place the Eccles Cakes on a baking tray lined with parchment paper. Brush the tops with a little milk or beaten egg to give them a golden, glossy finish. Bake in a preheated oven at 200°C (180°C fan) or 400°F for about 20-25 minutes, or until the cakes are golden and crisp.
6. Finishing Touches
Once out of the oven, sprinkle a little caster sugar on top of the Eccles Cakes while they’re still warm. Allow them to cool for a few minutes on the tray before transferring them to a cooling rack.
Tips And Tricks
- Chill the pastry: Don’t skip the step of chilling the pastry dough. This helps keep the butter cold and prevents it from melting into the flour too quickly, which would result in a dense, less flaky pastry.
- Be gentle with the dough: When assembling the cakes, handle the dough gently to avoid overworking it. Overhandling can cause it to become tough.
- Get creative with the filling: While currants are traditional, you can experiment with different dried fruits like raisins, sultanas, or even cranberries for a twist on the classic.
- Add a touch of lemon zest: A little lemon zest in the filling can brighten up the flavors and add a fresh, citrusy note.
- Make ahead: You can prepare the Eccles Cakes in advance. Simply freeze them before baking, then bake from frozen at the same temperature, adding an extra few minutes to the cooking time.
Easy Recipe Variations For Mary Berry’s Eccles Cakes
Mary Berry’s Eccles cakes, beloved for their flaky pastry and rich, spiced filling, are a true British classic. However, just because you’re following a traditional recipe doesn’t mean you can’t get creative with the flavors and ingredients. Here are a few easy variations to elevate or personalize this iconic treat:
1. Vegan Eccles Cakes
For those who prefer a plant-based version, swapping out butter and eggs is simple yet effective. Replace the butter in the pastry with plant-based margarine or coconut oil, and opt for a dairy-free milk, like oat or almond milk, for glazing the top of the cakes. The filling can be altered by substituting honey with agave syrup or maple syrup for a vegan-friendly sweetness.
2. Spiced Fruit Variations
While the classic Eccles cake filling includes currants, sultanas, and a touch of mixed spice, you can play with different dried fruits. Try using cranberries, chopped dates, or even apricots for a new flavor profile. For an exotic twist, you could introduce a touch of cinnamon, nutmeg, or cardamom. These spices enhance the depth of the filling and add warmth, perfect for colder months.
3. Nuts And Seeds
To add crunch and a savory balance, incorporate chopped nuts such as pistachios, hazelnuts, or almonds into the filling. A small handful of pumpkin seeds or sunflower seeds also adds a satisfying texture. These additions will make the Eccles cakes feel more indulgent while still keeping them true to their roots.
4. Orange Or Lemon Zest
Adding citrus zest to the filling brightens the flavor and gives the cakes a refreshing zing. A teaspoon of orange or lemon zest stirred into the dried fruits and mixed spice brings a natural, vibrant touch that complements the sweetness without overpowering it. You can also add a splash of fresh juice to the filling for even more citrusy punch.
5. Chocolaty Eccles Cakes
For the chocolate lovers, it’s an easy and delicious modification. Incorporating finely chopped dark chocolate or cocoa nibs into the filling adds a rich, bittersweet flavor that pairs beautifully with the dried fruits. You can even create a layer of chocolate ganache to drizzle over the top of the Eccles cakes after baking for an extra indulgent treat.
6. Cheese And Fruit Eccles Cakes
For a savory twist, try adding crumbled blue cheese, cream cheese, or even goat cheese into the filling along with the dried fruits. This creates a delightful contrast between the tangy cheese and the sweet, spiced filling. You could even experiment by adding herbs like thyme or rosemary to enhance the savory profile.
Storing Leftovers
If you’re lucky enough to have leftover Eccles cakes after your baking session, storing them correctly is key to preserving their freshness and texture. The delicate, buttery pastry needs a little care to stay crisp, while the filling should remain moist without becoming soggy.
Room Temperature Storage
If you plan to eat the Eccles cakes within a day or two, simply wrap them in parchment paper or place them in an airtight container at room temperature. They should stay fresh for up to 2 days. However, make sure the container is not too tight to allow for some air circulation-this helps prevent the pastry from becoming too soft.
Freezing Eccles Cakes
Eccles cakes freeze well, making them an excellent option for future snacking or gifting. To freeze, wrap each cake individually in cling film or parchment paper and place them in a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months. To reheat, simply bake them from frozen at 350°F (175°C) for 10-15 minutes or until they’re heated through and crispy on the outside.
Reheating Eccles Cakes
If you’re reheating Eccles cakes that have been stored at room temperature, pop them into a preheated oven (about 350°F or 175°C) for 5-10 minutes, just enough to warm them and crisp up the pastry again. For frozen Eccles cakes, allow them to thaw in the fridge for a few hours before reheating for the best results.
What To Eat With Mary Berry’s Eccles Cakes?
Eccles cakes are delicious on their own, but they can also be paired with a variety of foods and beverages to elevate the experience. Here are some tasty ideas for what to serve alongside or with Eccles cakes:
1. Tea And Coffee Pairings
The quintessential British combination is a hot cup of tea, and Eccles cakes are the perfect accompaniment. A strong, traditional black tea, such as Earl Grey or English Breakfast, pairs wonderfully with the sweet, spiced richness of the cake. If you prefer coffee, opt for a smooth, medium roast-nothing too overpowering, as it could overshadow the subtle flavors of the Eccles cakes.
2. Whipped Cream Or Clotted Cream
For a decadent treat, serve Eccles cakes with a dollop of fresh whipped cream or traditional clotted cream. The creaminess balances out the sweetness of the cakes and enhances their richness. This is especially good if you’re serving the Eccles cakes for a dessert or special afternoon tea.
3. Fresh Fruit
Eccles cakes work beautifully with fresh, seasonal fruit. A handful of berries like raspberries, blackberries, or strawberries can add a burst of freshness and acidity, which complements the sweetness of the dried fruit in the Eccles cakes. A scoop of tangy sorbet, such as lemon or berry, is another light and refreshing option to pair with these spiced treats.
4. Cheese
Eccles cakes and cheese is a delightful combination, particularly if you’re leaning into the savory variations. A mild, creamy cheese like brie or camembert pairs beautifully with the spiced sweetness of Eccles cakes. For a more robust pairing, a tangy blue cheese or sharp cheddar offers a striking contrast to the delicate flavors of the cakes.
5. A Glass Of Dessert Wine
If you’re feeling indulgent, Eccles cakes go wonderfully with a glass of dessert wine, such as a Sauternes, port, or late harvest Riesling. The sweetness of the wine complements the spiced filling while adding an extra layer of luxury to your treat.
Conclusion
Mary Berry’s Eccles cakes are a beautiful example of British baking at its best-simple, yet bursting with flavor. Whether you stick to the classic recipe or experiment with variations, there’s no wrong way to enjoy these delightful little pastries. From vegan versions to creative fillings, the possibilities are endless. Storing leftovers is easy, and the cakes can be enjoyed on their own or paired with a wide range of beverages and accompaniments, making them suitable for any occasion.
At the end of the day, Eccles cakes are all about comfort and indulgence. With a bit of creativity, you can make them your own while still honoring their traditional roots. Perfect for afternoon tea, dessert, or a sweet snack, these little pastries never fail to bring a little joy into your day.
FAQs
What Are Eccles Cakes And Where Do They Come From?
Eccles cakes are a traditional English pastry originating from the town of Eccles, Greater Manchester. They are small, round cakes made with flaky pastry and filled with a sweet mixture of currants, sugar, and spices like cinnamon and nutmeg. Mary Berry’s version of Eccles cakes stays true to the classic recipe, but she often enhances the flavors with a hint of zest or orange peel to give them a modern twist while preserving the authenticity of this regional delicacy.
Can I Make Mary Berry’s Eccles Cakes In Advance?
Yes, you can make Mary Berry’s Eccles cakes in advance! Once baked, they can be stored in an airtight container for up to three days at room temperature. If you’d like to make them further ahead of time, you can freeze them. To freeze, allow the Eccles cakes to cool completely before wrapping them tightly in plastic wrap or placing them in a freezer bag. When you’re ready to eat, just thaw them at room temperature and reheat them in the oven for a few minutes to restore their flakiness.
What Are Some Tips For Getting The Perfect Flaky Pastry For Eccles Cakes?
To achieve the perfect flaky pastry for Eccles cakes, it’s essential to keep the ingredients cold throughout the process. Use chilled butter and handle the dough as little as possible to prevent it from becoming tough. When rolling out the dough, aim for a thickness of about 2-3 mm. Additionally, when filling the Eccles cakes, be sure to not overstuff them, as this could cause the pastry to break. Mary Berry suggests brushing the finished cakes with a light glaze of beaten egg for a golden, shiny finish, and to ensure they bake evenly, arrange them on a baking tray with enough space for air circulation.
