Eccles Cakes Recipe

50 g/2 oz butter or margarine

50 g/2 oz soft brown sugar

225 g/8 oz/1 cups currants
450 g/1 lb Puff Pastry or Flaky Pastry
A little milk
45 ml/3 tbsp caster (superfine) sugar

Method:

Melt the butter or margarine and brown sugar over a low heat, stirring well. Remove from the heat and stir in the currants. Leave to cool slightly. Roll out the pastry (paste) on a floured surface and cut into 16 circles. Divide the filling mixture between the circles, then fold the edges over to the centre, brushing with water to seal the edges together. Turn the cakes over and roll them lightly with a rolling pin to flatten them slightly. Cut three slits in the top of each one, brush with milk and sprinkle with the sugar. Place on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until golden.