Small currant-filled cakes originally from the small town of Eccles in Lancashire, where they have been made since the end of the 18th century. The recipe survived transportation to several of Britain’s colonies and they remain deservedly popular today.
225g Rough Puff Pastry or 3 sheets Edmonds flaky puff pastry, thawed
50g brown sugar
55g mixed peel
½ tsp cinnamon
a little grated nutmeg
1. Preheat the oven to 210˚C. Line a baking tray with baking paper.