Stacie Stewart bake Eccles cakes, one of the nations favourite treats, on The Alan Titchmarsh Show for National Craft Bakers Week.

An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.

Stacie used these ingredients in her recipe for a dozen Eccles cakes:

For the filling: 75g unsalted butter, 150g soft brown sugar, 150g currants, 1 tsp ground cinnamon, Pinch of freshly grated nutmeg, The zest and juice of 1 orange, 1tbsp brandy or whiskey, 50g mixed citrus peel.

For the pastry: 25g soft butter for greasing, 1 block ready-made all butterpuff pastry, Milk and egg for glazing and Demerera sugar for dusting.