These are easily made using frozen puff pastry.
Preheat the oven to 220°C/425°F/gas 7 and roll the pastry to a thickness of
Melt the butter in a pan, then stir in the currants, chopped mixed peel, muscovado sugar, the grated lemon zest, nutmeg, allspice, ground ginger and lemon juice. Place equal amounts of the filling in the centre of the rounds.
Brush the edges with water and pull the pastry up, pinching it together in the middle. Turn these balls over and roll gently with a rolling pin until you have discs with the fruit showing through the surface. Make 2 small parallel cuts in the middle of each and put on a baking tray you have brushed with water. Brush the Eccles cakes with the lightly beaten egg white and dust with a little caster sugar.
Bake for 20 minutes, when they will be golden brown, and allow to cool on a rack.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.