....I can't believe I've never tried them hot before. I never even noticed the instructions on the pack that recommended heating them up. I've always viewed them as a high energy trail food. Heating releases a whole new world of nommage.
Bastard....
+1
+2
Good job they only come in packs of four. 😀
My Grandma used to use real flies in her eccles cakes !
Same thing with malt loaf, try it toasted with butter on. 🙂
If you have ever been to Eccles, you wouldn't put anything that comes from there in your mouth.
Years ago we were up watching the SSDT up at Ft Willy & we got on talking about Eccles Cakes. One lad says,'dunno if I've had them before, I think I have' I said, 'can you remember if the currants were on the outside or the inside', 'outside' he says, & I said, 'in that case it was freckles cake' 😆
My missus makes hers square, aka Squeccles cakes. Optimal pastry distribution apparently...
Ooh. Would she be prepared to share her recipe?
It's probably eccles lass (ified) recipe.
Yeah we've never been or know anybody from Eccles! These are their long lost southern cousins. I think she just makes up the recipe each time, but I'll ask anyway 🙂
When I stay at my dads house, 'down south', I live off pudding, chips, peas and gravy and Eccles cakes, I'm salivating thinking about them, but by god do they pile on the pounds.