Eccles cakes are standard fare in England but they are unknown in Canada. They are little round pockets of flaky pastry stuffed full of currents. You have to be a raisin lover to enjoy these and a cup of tea is a requisite to temper the tooth-aching sweetness of all those dried fruits. Normally, I am not much of a raisin person but I must say that since we left home, there have only been two baked goods that I have eaten that I have thought worth the calories – French baguettes and Eccles cakes. When I get back to the land of internet and ovens, I am going to google me an Eccles cake recipe and try it out. If anyone has a good recipe or tips on making them, please let me know.