| 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. |  |
| 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
Process Preheat oven to 425 degrees.
- Roll out the Puff pastry 1/4" thick on a floured board, cut into 4" rounds.
- Cream butter and sugar, add remining ingredients and put a teaspoonful of the mixture in the centre of each round of pastry.
- Damp the edges with water, then gather the outside edge together over the filling and press together at the top to seal.
- Turn the cakes over and roll gently into round flat shapes till the fruit begins to show through.
- Make two slits on the top of each, brush with milk and splincke with caster sugar.
- Bake in the pre-heated oven for 15 to 20 minutes untill golden.
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