Eccles Cakes 2
Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinkle
Heat oven to 425 degrees F.
Stir sugar into melted butter.
Add currants, peel, nutmeg and allspice.
Roll out pastry very thinly and cut 6-inch rounds, using a saucer.
Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.)
Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through.
Make 3 small cuts on top of each cake.
Brush with egg white and sprinkle with sugar.
Place on baking sheet and bake for 15 minutes or until golden.
Great Britain Recipes