Currant and Cranberry Eccles Cakes.

This week I am heading up north so I thought I ought to make some flaky pastry Eccles Cakes. They are filled with dried cranberries and currants and flavoured with a mix of cinnamon, allspice, ginger, nutmeg and cloves.

The pastry is light and flaky, although lacks a little salt. The filling however tastes perfect. It is well spiced and the sweetness of the cranberry comes through well. They are delicious and look very appetising too!