Eccles Cakes

Instructions

1. Prepare the filling
   In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Remove from heat and add the currants, mixed peel, spices, and lemon zest. Mix well and set aside to cool completely.
2. Roll out the pastry
   On a lightly floured surface, roll out the puff pastry to approximately 3mm thickness. Using a 10cm round cutter, cut out 8 circles from the pastry.
3. Form the cakes
   Place a heaped tablespoon of the currant mixture in the center of each pastry circle. Moisten the edges of the pastry with water, then draw the edges together over the filling and pinch to seal completely, forming a small purse.
4. Shape and score
   Turn each cake sealed-side down and gently flatten with a rolling pin until the fruit begins to show through the pastry. Using a sharp knife, make three small parallel cuts on the top of each cake.
5. Prepare for baking
   Preheat the oven to 200°C (180°C fan/Gas 6). Place the cakes on a baking tray lined with parchment paper. Brush each cake with beaten egg white and sprinkle generously with caster sugar.
6. Bake to perfection
   Bake in the preheated oven for 15-20 minutes until golden brown and crisp. Watch carefully as they can burn quickly due to the high sugar content.
7. Cool and serve
   Transfer the baked Eccles cakes to a wire rack to cool. They can be enjoyed warm or at room temperature, traditionally served with a slice of Lancashire cheese for a sweet and savory combination.