Eccles cake

• 8 oz (224 grm). rough puff pastry
• 2 oz (56 grm). organic butter
• 4 oz (112 grm). organic currants
• 2 oz (56 grm). mixed peel
• 2 oz (56 grm). organic soft brown sugar

1. Roll pastry out to 1/4 inch thickness and cut into rounds 4 inches in diameter.
2. Warm the butter in a saucepan and mix into it the sugar, currants and peel.
3. Place a tspful of this mixture into the center of each pastry round.
4. Dampen the edges of the pastry.
5. Press the edges together sealing in the currants etc.
6. Place upside down on a greased baking tray and press them down a little.
7. Make three small cuts across the centre of each cake.
8. Brush with water and sprinkle with a little sugar.
9. Bake at 425 degrees (225 C.) for 20 minutes.

rough puff pastry, butter, currants, mixed peel, brown sugar

Taken from online-cookbook.com/goto/cook/rpage/00123C (may not work)