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.
Eccles Cakes Recipe
These are delicious hot from the oven as well as cold with a cup of tea.