Usually when I offer Eccles Cakes to visitors they are met with a grimace, it's a shame that these gorgeous little gems from Lancashire have got such a bad reputation, no wonder really, mass manufacturing is to blame for producing lardy and tasteless lumps of nothingness.
Now these are a different experience indeed, I use flaky pastry and fill the cakes with a mixture made with melted butter, soft, light brown sugar, currants, freshly chopped preserved peel, cinnamon and freshly grated nutmeg. The top of the cake is brushed with milk and sprinkled with caster sugar before being baked in a hot oven for 15 minutes.
Eccles Cakes are absolutely delicious served with some Lancashire cheese, believe me, it really does work!
I'll pop the recipe here very soon.
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