One of the finer things in life is the Eccles cake, with its light flaky pastry it is far better than the dry husk of a Chorley cake or Welsh cake, these inferior products show that the sum is not always greater than the parts. A true Eccles cake warm is a fantastic thing, with a light custard or vanilla sauce, well worth the risk associated with such a things, especially if you wear the recommended safety gear.
If you can get to Sayers just after the have been taken out of the oven then you are in luck, these are possibly the best Eccles cakes in the world. The Aldi cakes are of course prepared off site and come plastic wrapped but they are wonderfully moist and perhaps just a little too sweet, the slight tang of the fruit is missing but all in all a very good effort, especially at about 95p, compared to about 160p for Real Lancashire Eccles Cakes which are too close to a Chorley Cake for comfort and rather dry.
I do not bake but this looks like a decent recipe to me Hobbs House Bakery, though there a plenty out there and extra bit of zingy zest does not go amiss.
7.5 out of 10, best you will get in a plastic pack or cold from Sayers etc.
I do not bake but this looks like a decent recipe to me Hobbs House Bakery, though there a plenty out there and extra bit of zingy zest does not go amiss.
7.5 out of 10, best you will get in a plastic pack or cold from Sayers etc.
