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.

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.