Eccles Cakes

Preparation info
  • Makes


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

The late Winnie Swarbrick was a magnificent lady and an incredible baker. Her ginger cakes, butter biscuits and chocolate cake, cooked in her small Goosnargh kitchen, are seared in my memory. And her Eccles cakes were the best in the world. She died last year, and is much missed.


For the Pastry

  • 225 g/8 oz plain flour, sifted, plus extra for rolling out pastry
  • pinch of salt


To make the pastry, mix the flour and salt in a bowl, then rub a quarter of the butter into the flour. Add just enough water to form an elastic dough. Turn this out onto a lightly floured surface and use a rolling pin to roll it out into a rectangular strip about