Helen'S Eccles Cakes

• pastry for 2 (9-inch) crusts
• 1/2 c. sugar
• 1 Tbsp. flour
• 1 1/2 Tbsp. butter
• 1/4 tsp. cinnamon
• pinch of salt
• 1 1/2 c. washed and drained currants
• 1/2 c. water
• granulated sugar

1. Preheat oven to 425u0b0.
2. Roll out half of pastry and fit it in the bottom of a 9-inch square pan.
3. Roll out remaining pastry to the same size and place on a baking sheet.
4. Bake both crusts about 12 minutes until browned.
5. Cool.
6. Combine 1/2 cup sugar, flour, butter, cinnamon, salt, currants and water in a heavy pan and cook until thickened.
7. Pour mixture into pan with crust on the bottom. Top with second crust.
8. Sprinkle with a little water and sprinkle with sugar.
9. Refrigerate before cutting into squares with a sharp knife.
10. Serves 8 or 9.

pastry, sugar, flour, butter, cinnamon, salt, currants, water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857797 (may not work)