Basic Eccles Cakes Recipe
Ingredients
8 oz. flaky or rough-puff pastry
1 oz. castor sugar
4 oz. currants
1/2-oz. chopped peel
1 oz. butter
Directions
Melt the butter in a pan and add the sugar, currants and peel.
Roll out the pastry and cut into rounds.
Place a little of the mixture in each round.
Moisten the edges of the pastry and draw it all together round the mixture, y Turn over and roll out till the currants begin to show.
Bake in a hot oven till done.
Roll out the pastry and cut into rounds.
Place a little of the mixture in each round.
Moisten the edges of the pastry and draw it all together round the mixture, y Turn over and roll out till the currants begin to show.
Bake in a hot oven till done.
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