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The present Company, set up in 1979, produces the leading brand of handmade Eccles Cakes, ‘Real Lancashire Eccles Cakes’. Still made using the family recipe, Lancashire Eccles Cakes can be found on the shelves of all leading supermarkets, as well as in delicatessens and local corner shops.
Sticky and packed with fruit, with extra flaky and light pastry, these Eccles cakes are just about perfect To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs.
Heat the oven to 220C/200C fan/gas 8. Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea. If you prefer, Eccles cakes also go really well served with a wedge of hard, tangy British cheese such as Lancashire or cheddar.
It’s not puff pastry, but it is flaky pastry. The texture is somewhere in between puff and shortcrust pastry. The dough of the Eccles cake is delightfully flaky, and if you want it especially delicate and flaky, substitute a little lard for some of the butter (see our tutorial about lard ).
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