Eccles Cake

This small confection was named for the town of Eccles, Lancashire. Has a filling of currants and other dried fruit mixed with sugar and butter and encased in a puff pastry shell.
Ingredients (About 15-16)

500g (Ready-made) Puff Pastry
1 oz. butter
1 oz. soft brown sugar
4 oz. currants
2 oz. chopped mixed peel
A little grated nutmeg
Milk and castor sugar to glaze



Preheat oven to 425 degrees.

  1. Roll out the Puff pastry 1/4" thick on a floured board, cut into 4" rounds.
  2. Cream butter and sugar, add remining ingredients and put a teaspoonful of the mixture in the centre of each round of pastry.
  3. Damp the edges with water, then gather the outside edge together over the filling and press together at the top to seal.
  4. Turn the cakes over and roll gently into round flat shapes till the fruit begins to show through.
  5. Make two slits on the top of each, brush with milk and splincke with caster sugar.
  6. Bake in the pre-heated oven for 15 to 20 minutes untill golden.



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