Title: Orange Scented Mini Eccles Cakes
Categories: Simply, Baking
Yield: 1 servings

115 g Currants; (4oz)
4 tb Orange liqueur
Finely grated orange zest
175 g Puff pastry; (6oz)
25 g Butter; (1oz)
Caster sugar; for sprinkling
1 Egg; beaten

Combine the currants, orange liqueur and zest in a small bowl, cover and
leave for 24 hours, or until the fruit is plump and has absorbed all the
liqueur.

Pre-heat the oven to 180øC/350øF/gas mark 4.

Roll out the puff pastry until it is nice and thin and then cut into rounds
the size of a tumbler, about 6-7cm (2 1/2 or 2 3/4 inches)in diameter.

Place a scant teaspoonful of marinated currants in the middle and add a
very small piece of butter and a sprinkle of sugar. Brush the outer edge of
the pastry with the egg, then gather the pastry rim together in the centre
and pinch to seal the filling in a small pastry sack.

Turn the Eccles cake so that the sealed bit is underneath, then roll it
gently with a rolling pin, just until the fruit starts to show beneath the
pastry and the cake is slightly flattened. Continue until the ingredients
are used up.

Place the cakes on a baking sheet and brush the tops with a touch more egg.
Dust with sugar and make a cut in the top of each cake.

Put them in the oven for about 10 minutes or until they are golden brown.

Remove them from the oven, cool them slightly and serve.

Converted by MC_Buster.

Per serving: 1746 Calories (kcal); 92g Total Fat; (49% calories from fat);
23g Protein; 184g Carbohydrate; 242mg Cholesterol; 707mg Sodium Food
Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 18 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.