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Eccles Cakes

1 lb. puff pastry
8 oz stale cake crumbs
8 oz jam of your choice
8 oz dried mixed fruit
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
Caster sugar for decoration

Preheat oven to 425 degrees Fahrenheit.

Grease a large baking sheet. Roll out the pastry and cut into
circles approximately 4-5 inches in diameter. Mix all the filling
ingredients together until well combined and place a dessertspoon
of filling onto each round. Brush the edge of each round with
milk, bring up to the center and pinch to seal well. Now turn your
sealed pastry parcel over, so that the seam is underneath. Gently
roll it flat to about 1/4 inch thick and pat it into a round shape.
Place the cakes onto the greased baking sheet and cut three slits
in the center of each one. Brush them with milk, sprinkle with
caster sugar and bake in the oven for about 15 minutes, or until
the pastry is crisp and brown. Cool on a wire rack.

Eccles Cakes are a variation on another regional delicacy known as
a Chorley Cake, and are said to have been invented by an 18th-century
lady pastry cook in Eccles.

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