Sticky and packed with fruit, with extra flaky and light pastry, these Eccles cakes are just about perfect
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Making it different
Here I’ve kept the size traditional, but you can also make them a lot smaller – call them Iccle Eccles and serve with coffee. I also make a big 20cm cake which I serve warm as a dessert in slices with vanilla ice cream. It’s not authentic, but try adding diced, peeled pear or cooking apple to the currant mixture.
You can't beat homemade pastry, but it's fine to use an all-butter, shop-bought puff if you prefer.