eccles cakes

Ingredients

• Servings: 12
• 1 pound shortdough pastry
• 1/3 cup sugar
• 2 tablespoons butter
• 3/4 cup currants
• 1 ounce candied mixed citrus peel
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 egg , beaten
• 1/8 cup sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• in a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. add currants, candied peel, nutmeg and allspice. continue to cook until heated through. remove from heat and allow to cool.
• preheat oven to 425 degrees f (220 degrees c).
• on a lightly floured surface, roll out pastry to a thickness of 1/8 inch. cut into 4 inch rounds. place a small spoonful of filling center of each pastry circle, draw the edges together over the fruit and pinch to seal. turn over, then press gently with a rolling pin to flatten the cakes.
• make a small hole or 2 small slash marks in the center of each pastry. brush with beaten egg , and sprinkle with sugar. arrange on cookie sheet.
• bake in preheated oven for 15 minutes, or until lightly browned around edges.