Eating In

50g butter
100g light muscovado sugar
175g currants (Vostizza are best)
50g mixed peel
zest 2 lemons
1 tsp ground cinnamon
2 pinches ground cloves
1 egg white
2 tbsp granulated sugar
for sprinkling
For the pastry
175g butter in one block
225g plain flour

The night before, wrap the butter for the pastry in foil and freeze. The following day coarsely grate the butter straight into the flour, Use a round-bladed knife to lightly stir together. Add about 125ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins. Melt the butter, then mix in the muscovado sugar, currants, mixed peel, zest and spices. Heat oven to 200C/180C fan/gas 6. Roll out the chilled dough thinly on a lightly floured surface. Use a 15cm cutter to stamp out 6 rounds, re-rolling the trimmings if necessary. Divide the filling equally and place in the middle of each round, then brush the edges with a bit of water. Pull up the edges all around each one and pinch to seal. Turn over the cakes so the seam is underneath, and lightly roll with a floured rolling pin to a flat-ish round. Re-shape to a neat round. Whisk the egg white with a fork until frothy. Use a pastry brush to brush it over the tops of the Eccles cakes, then sprinkle heavily with sugar. Slash the top of each cake 2-3 times to allow the steam to escape. Put on a baking sheet and bake for 20-25 mins until golden and crisp.