It all began with a recipe involving a calf's foot filling (the less said, the better), but Eccles cakes are now one of Britain's most famous sweet treats.
Probably more famous than the town from which it comes, the Eccles cake began its rise to popularity in the 1790s in what is now part of Greater Manchester, where bakers James Birch and his apprentice-turned-rival William Bradburn battled for supremacy in the apparently fiercely competitive fruitcake market.
These small round patties of flaky pastry with a currant filling are not to be confused with similar-looking Chorley cakes (less sweet) or Banbury cakes (more oval). Today Eccles cakes hold a special place in the nation's heart, which not even their unappetizing nickname -- "dead fly pies" -- can diminish.