Eccles cake

1. 1

   Roll pastry out to 1/4 inch thickness and cut into rounds 4 inches in diameter.

2. 2

   Warm the butter in a saucepan and mix into it the sugar, currants and peel.

3. 3

   Place a tspful of this mixture into the center of each pastry round.

4. 4

   Dampen the edges of the pastry.

5. 5

   Press the edges together sealing in the currants etc.

6. 6

   Place upside down on a greased baking tray and press them down a little.

7. 7

   Make three small cuts across the centre of each cake.

8. 8

   Brush with water and sprinkle with a little sugar.

9. 9

   Bake at 425 degrees (225 C.) for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.