Dish
Eccles Cake
Eccles cakes are made from a mixture of butter, sugar, flour, and currants. The pastry is rolled out and cut into circles, then filled with the currant mixture and folded over. The edges are crimped to seal the filling inside. The cakes are then baked until golden brown. Eccles cakes are best served warm with a cup of tea or coffee.
Origins and history
Eccles cakes were first made in the town of Eccles in Greater Manchester, England in the 18th century. They were originally called "sweet patties" and were made with a savory filling. The sweet version with currants became popular in the 19th century.
Dietary considerations
Eccles cakes are not suitable for those with gluten or dairy allergies.
Variations
Variations of Eccles cakes include adding other dried fruits such as raisins or sultanas, or adding spices such as cinnamon or nutmeg to the filling.
Presentation and garnishing
Eccles cakes can be presented on a small plate with a dusting of powdered sugar or a sprig of mint for garnish.
Tips & Tricks
To make the pastry flakier, freeze the butter and grate it into the flour mixture before adding the liquid.
Side-dishes
Eccles cakes can be served on their own or with a dollop of clotted cream or a slice of cheese.
Drink pairings
Eccles cakes pair well with a cup of tea or coffee.
Delicious Eccles Cake recipes
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