There are a lot of eccles cake recipes out there. This one is a modification of the recipe in Delia Smith’s “Delia Smith’s Cookery Course” – an age old cook book by “the English Martha Stewart”. Well, they are a spiced current mix which is surrounded in puff pastry, brushed with egg and topped with a little sugar. These get baked, and fluff up. They are a lovely light bite, with a little kick of cinnamon and nutmeg, balanced out by some orange zest. They pair absolutely perfectly with a nice cup of tea. Preferably a light Darjeeling. My personal preference is for a 2nd flush – picked later in the year, the tea has a more robust flavor. NOTE: Serving size is estimated!! I use a pre-made (not by me..) puff pastry here. My pastry skills aren’t great, and this does save quite a bit of time. Recipe found at http://mattikaarts.com/blog/baking-recipes/eccles-cakes-the-classic-british-tea-cake/ and posted for ZWT6 - GREAT BRITAIN!