Here's a recipe in a cookbook given to me from my sister-in-law in England. I never made them, but maybe I will. They sound good. Sorry, but you'll have to weigh some of the ingredients.

Eccles Cakes

1 oz. butter
4 oz. currants
1 oz. chopped mixed peel
2 oz. demerara sugar
1/2 tsp. ground mixed spice
7 1/2 oz. frozen puffed pastry, defrosted
1 egg white
sugar for sprinkling

1. Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly together.

2. On a lightly floured surface, roll out the pastry very thinly and cut out eight 5-inch circles. Divide the fruit mixture betwen the circles, damp the edges of the pastry and draw them to the center, sealing well together.

3. Turn the cakes over and roll gently into cirlces with a rolling pin. Brush with egg white and sprinkle with sugar. Make 3 diagonal cuts across the top of each.

4. Place on dampened baking sheets and bake at 425 for about 15 min, until light golden brown. Eccles cakes are best eaten while still slightly warm.

I think demerara sugar is like brown sugar. Someone out there might know otherwise. Good luck!