Christmas Eccles Cakes

Ingredients
500g puff pastry

Filling
50g unsalted butter
110g dark brown sugar
220g currants
1tsp ground all spice
1 tsp ground nutmeg

Glaze
3 egg whites, beaten with a fork
A shallow bowl of castor sugar

To make the filling - Melt the butter and sugar together then add them to dry ingredients. Mix well and then leave to cool.

Roll the puff pastry out to 8mm thick and cut out circles around 9mm in diameter. Spoon a blob of the filling mixture in the centre of half the circles, then top each of these with the remaining circles. Pinch the edges together, gently press to flatten the cakes, then slash the tops 3 times. Paint the top of each cake with egg white then dip into the castor sugar. Bake for 15-20 minutes in a hot to medium oven, keeping a close eye on them so they don’t burn.

Eat hot or cold and try teaming them with a slice of your favourite cheese.