Eccles Cakes

The first official Eccles cakes were sold in 1793 from a bakery in the town of Eccles, in Lancashire. The light, flaky pastry for these small currant-filled sweets is a cross between a pie dough and a puff pastry dough, with just a hint of sweetness. It’s said that these gems are typically 40 percent filling and 60 percent pastry, to ensure the perfect balance of sweet fruit and crispy, buttery pastry.