Eccles Cakes

I haven't made Eccles cakes for a very long time. In fact I was probably still a schoolgirl when I did so. I remember baking them during our home economics class when we learnt how to make flaky pastry. My teacher was adamant that they should not contain either candied peel or spices, but I knew I had the traditional recipe. In spite of her comments I went ahead and made them as they should be and they were delicious. My pastry wasn't bad either so she couldn't give me a low mark even though she thought my recipe was wrong!

Ingredients

500g flaky pastry (ready-made, shop bought is fine)
25g melted butter
half teaspoon ground nutmeg

half teaspoon ground allspice
50g candied peel
100g sugar
200g currants

Method

Pre-heat the oven to Gas 7, 220C, 425F.

In a medium-sized saucepan, combine the sugar and butter and cook over a medium heat until melted.
Take the pan off the heat, add the currants, candied peel, nutmeg and allspice.
On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
Place a small spoonful of filling on to the centre of each pastry circle.
Dampen the edges of the pastry with a little water and draw the edges together over the fruit and pinch to seal.
Turn over, then press gently with a rolling pin to flatten the cakes.
Next, snip a V in the top with scissors. Place on a baking tray.
Brush with water and sprinkle with a little extra sugar.
Bake in a the hot oven for 20 minutes or until lightly browned round the edges
Place on a wire rack and allow to cool.