If you like tender, flaky, buttery pastry (and who doesn't?) you'll love Eccles cakes. The secret to making these northern English treats is all in the technique. Little-known fact: the editor of this ...

Sticky and packed with fruit, encased in extra flaky and light pastry, these little Eccles cakes are perfect with a cup of tea. The dough needs to rest for 30 minutes. Credit: A Table In The ...

Eccles cakes, those delightful pastries filled with ... But Mary’s version combines a flaky pastry with a flavourful filling, resulting in a treat that’s both nostalgic and utterly delicious.

I was in the right place. More of a round, flat pastry than a traditional cake, with a currant filling sandwiched between flaky, buttery layers, the Eccles cake is a British institution.

And Eccles cakes. Eccles cakes ... They were round, no bigger than a jockey’s fist, made from crisp, flaky puff pastry, burnished and buttery. Scored thrice across the shiny top to reveal ...

currant-filled patties with flaky pastry began to be made daily at James Birch’s shop on the corner of Vicarage Road and Church Street in Eccles – and quickly became known as Eccles cakes.

But the traditional treat faces a flaky future after ... people today prefer their pastry to be Danish. The firm has even stopped selling the cakes in its Eccles branch, on the same street where ...

Credit: Alan Benson To make the simple flaky pastry ... Place in the fridge while making 7 more Eccles cakes with the remaining pastry, filling, egg white and sugar in the same way.

I was in the right place. More of a round, flat pastry than a traditional cake, with a currant filling sandwiched between flaky, buttery layers, the Eccles cake is a British institution.