Eccles Cakes

Sunburyboy93

Sunburyboy93

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well in 36 years, i had never tried one until a few days ago, they are very scrummy :hungrig :hungrig :D

have now become a welcome addition to my morning cup of tea

sorry, pretty pointless post i know but as peter Kay would say, it's a "Taste Sensation" ;)
 
sunburyboy93 said:
well in 36 years, i had never tried one until a few days ago, they are very scrummy :hungrig :hungrig :D

have now become a welcome addition to my morning cup of tea

sorry, pretty pointless post i know but as peter Kay would say, it's a "Taste Sensation" ;)
Click to expand...

Chorley cakes are better :hungrig (mostly on account of them being larger)
 
hunnymonster said:
sunburyboy93 said:
well in 36 years, i had never tried one until a few days ago, they are very scrummy :hungrig :hungrig :D

have now become a welcome addition to my morning cup of tea

sorry, pretty pointless post i know but as peter Kay would say, it's a "Taste Sensation" ;)
Click to expand...

Chorley cakes are better :hungrig (mostly on account of them being larger)
Click to expand...

don't think i have seen them down sarf......................you tease you !!! ;)
 
There are many local variations of Chorley & Eccles cakes.

My personal preference is for Sad Cake, a speciality of my home town area (Accrington, East Lancs) which sounds like what HM was on about, being larger, flatter and ripe for thick swathes of butter than the others.

Sad cake is either just a lancashire thrift thing......a way of using up the offcuts of pastry or .......call that sad thing a cake?

the offcuts are made into a ball and rolled out to the thickness of a pound coin........a mound of dried fruit(currants or raisins....but historically it was always currant)......you can add a teaspoon of sugar if you wish, but my grandma was too thrifty to use sugar in this way......brush the edges of the circle of pastry with water, and fold them over to envelope the fruit.......roll gently with a rolling pin, and then turn the flattened mix over and roll out evenly....this will distribute the fruit.......don't roll the cake out too thinly or the fruit will break through the pastry........brush the sad cake with milk and bake at gas mark 7(I don't know what this is in in temperatures....but it is whatever you would bake pastry at) until golden brown.......allow to cool (if you can)....then once cool spread with butter and make yourself a good cuppa and enjoy.


God? (yes Son?), I could murder one right now :hungrig
 
And of course there is the Banbury Cake

<!-- m --><a class="postlink" href="http://www.banburycakes.co.uk/Cakes.htm" onclick="window.open(this.href);return false;">http://www.banburycakes.co.uk/Cakes.htm</a><!-- m -->
 
<!-- m --><a class="postlink" href="http://greatbritishkitchen.co.uk/" onclick="window.open(this.href);return false;">http://greatbritishkitchen.co.uk/</a><!-- m --> good site and lists local dishes and good recipes.. :hungrig
 
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