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

1. Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
2. Gently bring to the boil, simmer for a minute, stirring constantly.
3. Set aside to cool.
4. Roll out the pastry; cut into squares about 4 inches square.
5. Place a heaped dessert spoon of the mixture in the middle.
6. Fold pastry over and gently flatten so that they are about half an inch thick.
7. Slash gently 2 or 3 times with a knife.
8. 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)