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Eccles cakes

Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet
Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

  • About
In the north-west of England, the town of Eccles lends its name to Eccles cakes. In the region, Eccles cakes aren’t exclusively eaten as a sweet pastry, but also alongside a chunk of Lancashire cheese. Chorley cakes are similar, although they are made with shortcrust pastry and not puff pastry like Banbury and Eccles cakes.

Mrs Raffald is one of the first to give a recipe for Eccles cakes in her book, The Experienced English Housekeeper from 1769, but the recipe does not yet bear the name ‘Eccles cakes’, and the filling also contains a small amount of meat, as was the case with the mince pies of the past.

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