Eccles cake

Method

Preheat the oven to 200°C and line a baking tray with baking parchment. Melt the butter and mix with the brown sugar, currants, mixed peel, allspice and nutmeg to form a sticky filling. Roll out the puff pastry thinly and cut into 12 rounds using a 9cm cutter. Place a spoonful of filling on each round, fold the edges to the centre and seal, then flip over so the seams are underneath and gently flatten with a rolling pin. Place the cakes on the prepared tray, brush with lightly beaten egg white and sprinkle with caster sugar. Make three short slits on top of each cake with a knife. Bake for 15-18 minutes until golden brown and serve warm or at room temperature.