WE HAVE FILLED ALL OF OUR BREAD AND PASTRY DELIVERY SLOTS THROUGH THURSDAY 16th APRIL. THE NEXT DELIVERY SLOTS AVAILABLE ARE FROM FRIDAY 17th APRIL AFTER THE EASTER WEEKEND. PLEASE PLACE YOUR ORDER AND WE WILL GET IN TOUCH WITH YOU TO CONFIRM THE SOONEST DELIVERY DATE POSSIBLE. WE THANK YOU FOR YOUR PATIENCE AT THIS UNUSUAL TIME.
Six of our outstanding Eccles cakes, individually wrapped and boxed and sealed with a Pump Street Bakery sticker.
Our Eccles are made with our own French butter puff pastry, and filled with an Armagnac-infused combination of Vostizza Grade A currants, raisins and brown sugar.
They are the perfect accompaniment to a cup of tea, a wedge of cheese, or a snifter of Brandy.
A note regarding delivery: We bake Eccles cakes to order for our online orders and ship via Courier only (£6) on the day they were baked. Our bakery needs at least 24 hours notice for this and baking and courier collection happen on Tuesdays, Wednesdays and Thursdays only. When you place your order we will confirm the day your Eccles will be sent. We discourage our international customers from ordering Eccles as we cannot guarantee they will be delivered fresh the next day as they would be in the UK.
Ingredients - Flour (wheat), water, butter (milk), currants, sugar, raisins, salt, vinegar, white wine (sulfites), brandy, vanilla, orange extract (organic sunflower oil, organic orange oil), orange syrup (sugar, dextrose, fructose, water, natural flavour, caramel), cinnamon, nutmeg, almond essence (ethanol, almond oil)
How We Bake It
Eccles cakes are made using our in-house made puff pastry, which is wrapped around a mixture of raisins and currants that have been soaked and infused with sugar, spices and armagnac. The cakes are then shaped, coated in sugar, slashed and baked in a hot oven to crisp the pastry. The sugar and armagnac mixture melts together to make a syrup which oozes out of the slashes and trickles down the side of the cakes.
Storage And Life
Eccles cakes keep very well when kept airtight. They will last up to five days at room temperature, and much much longer in the freezer. If left out, the pastry will go soft, but a few minutes in a medium-hot oven will crisp the pastry again.