Eccles cakes are one of those very specifically British bakery items that I think everyone should know how to make at home. Named after Eccles in Greater Manchester where they originated, they are small, round pastries made from puff pastry filled with a buttery mixture of currants, sugar, and warm spice.

The shop-bought versions are decent but the homemade version — using good all-butter puff pastry and a properly made filling — is in a different category.

The pastry is considerably more buttery and flaky, the filling is richer, and the crunchy demerara sugar crust gives a texture contrast that the mass-produced version never quite achieves.

I make these whenever I want something specifically and unpretentiously British to bring to a gathering — they are always recognised, always appreciated, and always finished.

Ingredients for Mary Berry Eccles Cakes (Makes approximately 12)

For the Currant Filling

200g currants
50g unsalted butter, softened
75g soft dark brown sugar
1 tsp ground mixed spice
½ tsp ground cinnamon
¼ tsp ground nutmeg
Finely grated zest of 1 unwaxed orange
Finely grated zest of 1 unwaxed lemon

For the Pastry and Finishing

500g ready-rolled all-butter puff pastry — cold from the fridge
1 large egg white, lightly beaten — for brushing
3 tbsp demerara sugar — for the crunchy top

How to Make Mary Berry Eccles Cakes

Step 1 — Make the Filling

Put the currants, softened butter, dark brown sugar, mixed spice, cinnamon, nutmeg, and both citrus zests into a bowl. Mix everything together thoroughly until the butter and sugar coat every currant. The filling should look sticky, fragrant, and slightly glossy.

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Step 2 — Cut the Pastry Rounds

Unroll the cold puff pastry on a lightly floured surface. Using a 10cm round cutter, cut out as many rounds as possible — approximately twelve. Re-roll the trimmings once and cut again if needed.

Step 3 — Fill and Shape

Place one heaped tablespoon of filling in the centre of each pastry round. Bring the edges of the pastry up around the filling — gathering them together at the top like a drawstring bag. Press firmly to seal. Turn the filled pastry over so the smooth side faces upward and the sealed side is underneath.

Gently flatten each one with the palm of your hand into a round, slightly flat shape approximately 7cm in diameter. You will see the currants pressing against the pastry from inside — this is correct and makes the finished Eccles cakes look beautifully characteristic.

Step 4 — Slash, Glaze, and Bake

Preheat your oven to 220°C / 200°C fan / Gas 7. Line two large baking trays with baking parchment. Place the shaped Eccles cakes on the trays.

Using a sharp knife, make three parallel cuts across the top of each cake — cutting through the pastry just enough to show the filling beneath. These cuts are both decorative and functional — they allow steam to escape during baking.

Brush each Eccles cake generously with beaten egg white. Scatter demerara sugar generously over each one — covering the surface completely.

Bake for 15 to 18 minutes until deeply golden, the pastry is dramatically puffed and flaky, and the demerara sugar has caramelised to a crunchy crust.

Cool on the trays for ten minutes before eating — the filling is extremely hot straight from the oven.

My Top Tips For Perfect Mary Berry Eccles Cakes

Keep the puff pastry cold throughout. Cold puff pastry rises more dramatically and gives a flakier, more golden result. Work quickly and refrigerate the shaped Eccles cakes for fifteen minutes before baking if the pastry has warmed up significantly during shaping.

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Do not overfill — one heaped tablespoon per round. Too much filling makes the pastry difficult to seal properly and the filling can burst out during baking. One heaped tablespoon gives a well-filled cake that seals securely.

Seal the edges very firmly. Any gap in the seal gives a place where the buttery filling can escape during baking — pooling on the tray and burning. Press the gathered edges together firmly and check each one before placing on the tray.

Be generous with the demerara sugar. The crunchy sugar crust is one of the defining characteristics of an Eccles cake. A light scattering looks mean and does not give the textural contrast that makes these pastries specifically wonderful. Cover the surface completely.

Bake at a high temperature. The high heat is what gives puff pastry its dramatic rise and golden colour. A lower temperature gives a pale, slightly flat result.

Serving Suggestions

At room temperature with a strong cup of tea. With a slice of good Lancashire cheese alongside — the traditional pairing in the north of England and one of the finest combinations in British food. At a bake sale or a gathering where something traditionally British is wanted.

How to Store Mary Berry Eccles Cakes

At room temperature: Store in an airtight tin for up to 3 days. Warm briefly in a 180°C oven for five minutes to refresh the pastry before eating on day two or three. In the freezer: Freeze unbaked for up to 3 months. Bake from frozen at 220°C for 20 to 22 minutes.

Mary Berry Eccles Cakes Recipe

Mary Berry’s Eccles cakes are flaky, golden puff pastry rounds filled with a buttery currant and spice filling — a classic British bakery treat made at home.

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Prep Time 20

Cook Time 15

Cooling Time 10

Total Time 45

Servings: 12 Cakes

Course: Dessert

Cuisine: British

Calories: 280

Ingredients Method Notes

Ingredients

Currant Filling:
200 g currants
50 g unsalted butter softened
75 g soft dark brown sugar
1 tsp ground mixed spice
½ tsp ground cinnamon
¼ tsp ground nutmeg
Zest of 1 unwaxed orange and 1 unwaxed lemon
Pastry and Finishing:
500 g ready-rolled all-butter puff pastry cold
1 large egg white lightly beaten
3 tbsp demerara sugar

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Method

Mix currants, softened butter, brown sugar, spices, and both citrus zests together until the butter and sugar coat every currant. Set aside.
Cut cold puff pastry into 10cm rounds — approximately 12. Re-roll trimmings once.
Place 1 heaped tbsp filling in centre of each round. Gather edges up around filling — press firmly to seal. Turn over — sealed side down. Flatten gently to approximately 7cm round. Place on lined trays.
Preheat oven to 220°C / 200°C fan / Gas 7. Make 3 parallel cuts across the top of each cake — cutting through to show filling. Brush generously with egg white. Scatter demerara sugar generously over each.
Bake 15–18 minutes until deeply golden, flaky, and sugar is caramelised. Cool on trays 10 minutes before eating.

Notes

Keep puff pastry cold throughout — cold pastry rises dramatically and gives a flakier result.

Do not overfill — one heaped tablespoon per round. Too much filling causes sealing problems.

Seal edges very firmly — any gap gives the buttery filling an escape route and it burns on the tray.

Be generous with the demerara sugar — the crunchy crust is one of the defining qualities.

Bake at a high temperature — gives the dramatic rise and golden colour puff pastry needs.

Freeze unbaked for up to 3 months — bake from frozen at 220°C for 20–22 minutes.

Frequently Asked Questions

Can I use shortcrust pastry instead of puff?

Puff pastry gives the flaky, buttery result that defines an Eccles cake. Shortcrust gives a completely different, more solid result that is good but not specifically an Eccles cake.

Can I add more spice to the filling?

Yes — increase the mixed spice to one and a half teaspoons for a more assertively spiced filling. The spice level is a matter of personal preference.

Can I use sultanas instead of currants?

Currants are the traditional and most specifically correct fruit for Eccles cakes. Sultanas give a slightly less authentic result — slightly larger pieces and a slightly sweeter, less intense flavour.