This cake takes its name from the town of Eccles, England.
4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoons water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine
For pie crust, mix flour and salt, cut in shortening until size of small peas*.
Add water gradually as needed.
Mold into one ball, reserving small amount for patches.
Flatten pie crust with hands until about the size of a pie.
Put currants in a pile in the center of the pie crust.
Top with sugar.
Dot with pieces of butter.
Fold sides and ends of pie crust into the middle to form a ball again. Roll out
carefully with rolling pin, using reserved pie crust to patch areas where ingredients
poke through, until 1/4 inch thick throughout.
Roll dough out on top of generously
floured brown paper, cut from a brown paper bag, for ease of handling.
Transfer to cookie sheet (brown paper and all!).
Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling.
Cut immediately upon removing from oven into squares.
* Baker's hint: You can mix the flour, salt and shortening in bulk and store
in a tightly covered container in refrigerator. When you want to use it, scoop out
4 cups to make Eccles cake. You will also be prepared to make pies.