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In Eccles in Lancashire during the 1790s, people would queue outside James Birch's bakery eager to buy his flat, currant-filled cakes. Nowadays, Fergus Henderson of London's St John restaurant is known for his version, served with a wedge of Lancashire cheese. This scrummy recipe is from his book Nose-to-Tail Eating (£16.99; Bloomsbury).
Serves: 6 - 8
Go straight for the authentic taste by buying a pack of Real Lancashire Eccles Cakes. These buttery cakes contain a delicious type of currant called Vostizza, grown in the Peloponnese in Greece, and are delightful served slightly warmed.
This recipe was first published in February 2005.