mary berry eccles cakes recipe

mary berry eccles cakes recipe

I. Introduction

Mary Berry is a well-known figure in British cooking, celebrated for her kindness, skill, and ability to make traditional recipes easy for home cooks. Her long career has greatly influenced British food culture, as she often gives classic dishes her own special touch. Eccles cakes, with their flaky pastry and sweet currant filling, are a comforting favorite in British baked goods. This recipe showcases the delicious flavors of Eccles cakes while also sharing some history, nutritional details, and a vegan option for those who want plant-based choices.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights how important it is to use good ingredients when cooking. For Eccles cakes, she suggests using fresh butter and plump currants, which make the taste and texture better. Eccles cakes began in the 18th century in Eccles, a town close to Manchester. They are made with rich, buttery pastry and filled with currants, and they were a popular snack for workers in the area.

Mary Berry’s recipe stays true to this rich history while introducing her personal touch—such as a hint of nutmeg for added warmth and flavor. According to various culinary sources, like “The Oxford Companion to Food,” Eccles cakes were originally known as “Eccles cakes” due to their association with the town, and they have evolved into a staple of British tea time.

III. Notices on Ingredients & Equipment

Ingredients:

• Pastry:
  • 250g plain flour (use high-quality, fine flour)
  • 125g unsalted butter (cold, diced)
  • 1 tbsp sugar
  • Pinch of salt
  • Cold water (enough to form a dough)
• Filling:
  • 200g currants
  • 50g brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • Zest of 1 lemon
  • 1 egg (beaten, for glazing)

Equipment:

• Mixing bowl
• Rolling pin
• Baking tray
• Cling film
• Pastry brush
• Sharp knife or pastry cutter

IV. Recipe Instruction

Prepare the Pastry: In a mixing bowl, combine the plain flour, sugar, and salt. After this, Add the diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.

Mix the ingredients and slowly add cold water, a tablespoon at a time, until you have a dough. Cover the dough with plastic wrap and let it chill in the fridge for at least half an hour.

Make the Filling: In another bowl, mix the currants, brown sugar, nutmeg, cinnamon, and lemon zest until well combined.