Every city has its bakes. Ours has two that we think are criminally underrated, and we make both every day.
Manchester tart
If you went to school in the North West, you probably remember it from dinner time: a shortcrust case, a layer of raspberry jam, thick custard and a scattering of coconut. Some people add a glacé cherry on top. We do not, but we will not judge you.
How we build ours
- Blind bake a buttery shortcrust case until it is properly golden.
- Spread a thin layer of our own raspberry jam.
- Pour over vanilla custard made with Lancashire milk and eggs.
- Chill overnight, then finish with toasted coconut.
Eccles cakes
Eccles is just down the road in Salford, and its little cakes have been baked there for well over two hundred years. Flaky pastry, packed with buttery currants, with three slashes on top.
Eat an Eccles cake with a slice of crumbly Lancashire cheese. Trust us on this one.
Both are on the counter from 7:30, Tuesday to Sunday. See the full menu.