Instructions: 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 180 C/350 F/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.
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