Eccles Cakes
Over a year ago
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Ingredients
- 250g/8oz Flaky Pastry
- 50g/2oz Butter or Margarine
- 100g/4oz Currants
- 25g/1oz Brown Sugar
- 25g/1oz Cut mixed peel
Accompaniment
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Method
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1
1. Melt butter in saucepan add the fruit, sugar and peel and mix toether
2. Turn mixture into basin and allow to cool
3. Roll out pastry 5mm thick, cut into large rounds with a plain cutter
4. Place a spoonful of filling on each round, damp the edges of pastry and draw them together to enclose the filling.
5. Turn smooth side up and roll lightly to about 7.5cm in diameter
6. Cut tops to show the filling, brush with milk or beaten egg. Sprinckle with caster sugar
7. Bake in the oven at 230c/450f/gas mark 8 for about 20 minues
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