We made Eccles Cakes, well, sort of...
Block of shop bought puff pastry (I think it should be flaky pastry made by hand!)
4oz raisins (should have been currants but we didn't have any)
1oz light brown sugar
freshly ground nutmeg
grated rind of lime, lemon and orange (I think proper Eccles cakes are supposed to have chopped mixed peel in).
Plain flour for rolling
A little more sugar and egg & milk wash to glaze
Take the puff pastry out of the fridge about half an hour before you're going to use it. Pre-heat oven to 175C (fan). Cream the butter and sugar. Add the raisins/currants, freshly grated nutmeg (to taste) and grated fruit rind - mix well. Roll out the puff pastry on a floured surface and then cut out circles (large mug size). Place a heaped teaspoon of the fruit mix in the centre of each circle, then bring up the edges and push together to seal. Turn the messy side over, smoother side up then roll to flatten until the fruit starts to show through the pastry. Cut two slits in the top of each cake then brush with an egg/milk wash. Sprinkle with sugar then bake in the pre-heated oven for approximately 20 minutes. Check after 15.
You've only got this crummy picture, we also made a huge one in a flan dish but I can't download anymore pictures for some reason.