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Eccles Cake

688 of 1160 nominations

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Eccles Cake

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Eccles Cake

Puff pastry wrapped around a buttery, sugary mass of currants – herein lie the basics of a good Eccles cake. It all began with a 1769 book called The Experienced English Housekeeper. Written by a Cheshire shop owner, Mrs Elizabeth Raffald, it included a recipe for "sweet patties".

The recipe had distinct similarities to the Eccles cakes James Birch began baking and selling from his shop on Church Street in Eccles, around 1793. Now in Greater Manchester, the Lancashire town of Eccles will always be associated with the now-famous cakes.

They’re sold across the world and, although James Birch’s old premises are now a furniture shop, there’s a blue plaque on the wall to mark the building’s significance in culinary history.

NOMINATION 688 OF 1160

Your comments

I've travelled extensively all over the world, and found Eccles cakes only in England. Crisp puff pastry holding a goodly amount of currants. Tastes very good. Simple concept, but have never seen them anywhere else. And now I hear there's a bit of a lack of interest in England itself. Everyone must be on a health food diet or something.

Bruce Armstrong


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My nomination is the garden shed.

FELICITY HAGUE

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