Eccles Cakes are one of my husband’s favourite treats but not something I have ever tried to make. They are not really cakes, more of a sweet pastry filled with currants. They are a Lancashire delicacy and originate from the town of Eccles, near Manchester.
I had some pastry in the freezer which I have been meaning to use for a long time so decided I would give these a go and see how difficult they are to make. I was pleased, they are actually really easy and the end result tasted lovely. They were not around for very long, my husband and son made them disappear in record time!
I have to admit that mine look a little bit more like mince pies than the tradition shaped Eccles cakes. There is meant to be a clever way of shaping the round once you have the filling in then bashing it into shape with a rolling pin. The problem I had was that the cutters I have were just too small. Once I got the filling into place there was not enough pastry to fold over. I ended up putting another round shape on top and squeezing the two together. It did not diminish the taste though.
Read more: Traditional recipes from North East England
Eccles Cakes Recipe
These are delicious hot from the oven as well as cold with a cup of tea.