An Eccles cake is flaky pastry packed with buttery currants, caramelised on top, and it has been made in that corner of Lancashire since the 1790s. Locals still call them dead fly pies.
Both lines are in stock: Eccles Cakes 150g and Chorley Cakes in a 4 pack.
Warm them for a few minutes and eat with a slice of Lancashire cheese, which sounds odd until you try it. The Chorley cake is the flatter, less sweet cousin. Baked in Lancashire, imported by us, and sent out from Massachusetts while they are still fresh.
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Buy Eccles Cakes Online in the USA
An Eccles cake is not a cake in the American sense. It is a small round of flaky pastry packed with currants, sugared on top and eaten cold with tea, and it is named after the town near Manchester where it comes from. Almost nobody outside Britain has met one.
Eccles, Chorley and How to Serve Them
Chorley cakes are the quieter cousin: less sugar, flatter, and traditionally eaten with a slice of Lancashire cheese, which sounds odd and works. Both are best warmed slightly. They are a fresh bakery product rather than a long life packet, so they are bought to be eaten that week.
FAQ
Q1: What is in an Eccles cake?
Flaky pastry filled with currants and sugar, with a sugared top.
Q2: What is the difference between Eccles and Chorley cakes?
Chorley cakes are flatter, less sweet and made with shortcrust rather than flaky pastry.
Q3: How are they eaten?
With tea, cold or gently warmed. Chorley cakes are traditionally served with Lancashire cheese.
Related Categories
British Cakes
Cakes, Puddings & Custard
British Tea Time
British Baking
Top selling categories
British Food
British Biscuits
British Tea
British Sweets & Chocolates
Order Real Lancashire Eccles cakes and Chorley cakes online in the USA, a proper Lancashire tea time bake.
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