Advertisement
Eccles cakes
Preparation info
- Makes
12–15
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Named after the small town on the outskirts of Manchester where they were first made, eccles cakes are delicious eaten on their own, or with a hard cheese, like Lancashire. They are traditionally made with flaky pastry, as here, but puff pastry is an alternative.
Ingredients
225 g 8 oz pinch
Method
- To make the pastry, sift the flour and salt into a bowl, then coarsely grate the frozen butter and lard over the flour. Distribute the fats evenly through the flour, using a metal spoon. Add just enough cold water to form a pliable dough, then wrap in cling film and refrigerate for 30 minutes.
- Meanwhile, make the filling. Melt the butter in a pan and mix it wit