Rum and Currant Eccles Cupcakes

These are not really cupcakes but I do feel that there can also be the definition "if it fits into a cupcake case and it is good, well lets go for it". These are a local favourite in the North of England called Eccles Cakes. They are small flaky pastry cakes filled with a moist mixture of currants, cinnamon, nutmeg, dark brown sugar and rum. It is a great combination that I wanted to share.
Ingredients
1 packet of ready rolled flaky pastry or a non rolled pastry
2/3 cup--4 oz currants
1/3 cup--2 oz dark brown sugar
1/4 teaspoon of grated nutmeg
1/4 teaspoon ground cinnamon
1/4 cup--2 fl oz rum
1 tablespoon of fine or castor sugar

Method Put currants, rum, dark brown sugar and spices into a bowl. Mix together.
I rolled out the ready rolled pastry a bit more. I also dusted the working surface with some flour so that the pastry did not stick. Cut out circles . I used a tin lid or you can use a large cookie cutter. See photo above. I then put spoonfuls of the filling onto each pastry circle. See photo below.

Use a pastry brush to wet the edge of each circle with water and then bring the pastry edges to the centre. See photo below

Turn the eccles cake over and gently roll out slightly. See below

With the pastry brush, brush each cake with water and sprinkle over some castor sugar. Place cakes on a greased baking tray and cook at 400F, 200C or gas 6 for 20 minutes. Put on a rack to cool.

Serve in cupcake cases along with some of your favourite easy homemade cupcake recipes for an afternoon treat. Some earl grey tea would go well with these