Eccles Cakes
- 4 ounces currants
- 4 ounces sultanas
- 2 ounces white sugar
- 2 ounces brown sugar
- 1 tablespoon butter
- 1 tablespoon water
- 1 tablespoon marmalade, chunky, heaped
- 1 teaspoon mixed spice
- 1 tablespoon golden syrup
- 8 ounces puff pastry, ready made
- Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
- Gently bring to the boil, simmer for a minute, stirring constantly.
- Set aside to cool.
- Roll out the pastry; cut into squares about 4 inches square.
- Place a heaped dessert spoon of the mixture in the middle.
- Fold pastry over and gently flatten so that they are about half an inch thick.
- Slash gently 2 or 3 times with a knife.
- Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.
currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice, golden syrup, pastry
Taken from www.food.com/recipe/eccles-cakes-302443 (may not work)