Eccles Cakes

An Eccles Cake is a proper little treasure from the North of England: a small, round pastry made with layers of flaky puff pastry wrapped around a rich, spiced filling of currants, butter, and sugar. A hint of nutmeg and a whisper of citrus zest give it that unmistakably old-fashioned charm. Finished with a sprinkle of sugar that caramelises beautifully in the oven, they come out golden, crisp, and gloriously sticky.

These particular Eccles Cakes are crafted by Real Lancashire Eccles Cakes, owned by the Edmonds family, who have been making traditional Eccles Cakes since the 1930s. Every cake is handmade to the highest standard using the finest Vostizza currants — prized for their depth of flavour and natural sweetness — giving each bite that unmistakably authentic Lancashire character.

Best enjoyed warm (ideally with a good, strong cuppa), these classic little cakes have been beloved for centuries, and it’s easy to see why.

150g

Ingredients: Vine Fruits (Raisins, Currants, in varying proportions) (42%), Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin, Wheat Gluten), Butter (Milk) (11%), Vegetable Oil (Palm, Rapeseed), Sugar, Invert Sugar Syrup, Water, Margarine, Skimmed Milk Powder, Salt, Baking Powder (Wheat).

Allergy Advice: For Allergens, including cereals containing gluten, see ingredients in bold.

Suitable for Vegetarians.

NUTRITIONAL INFORMATION

Typical values per 100g