Eccles Cakes - cooking recipe

Ingredients

4 ounces currants
4 ounces sultanas
2 ounces white sugar
2 ounces brown sugar
1 tablespoon butter
1 tablespoon water
1 tablespoon marmalade, chunky, heaped
1 teaspoon mixed spice
1 tablespoon golden syrup
8 ounces puff pastry, ready made

Preparation

Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
Gently bring to the boil, simmer for a minute, stirring constantly.
Set aside to cool.
Roll out the pastry; cut into squares about 4 inches square.
Place a heaped dessert spoon of the mixture in the middle.
Fold pastry over and gently flatten so that they are about half an inch thick.
Slash gently 2 or 3 times with a knife.
Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.