Eccles cake

Directions

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.