Blackcurrant Eccles cakes

The very lovely food writer Xanthe Clay told me she’d heard Eccles cakes were originally made with blackcurrants. I beat her to trying them out – and I think I prefer them this way to the more usual currants. I owe her huge thanks and lunch at the Ethicurean. These Eccles cakes are best served with far too much double cream or crème fraiche.