Set your oven to 200°C (fan 180°C) or 400°F. Line a baking tray with parchment paper to ensure the pastries bake evenly and lift off easily once done.

In a medium bowl, combine currants, brown sugar, mixed peel, cinnamon, nutmeg, and allspice. Stir through the melted butter until every piece of fruit is coated. This ensures the filling remains moist and flavourful during baking.

On a lightly floured surface, roll out the puff pastry to about 3 mm thickness. Keep the rolling gentle to maintain the pastry’s layered structure for flakiness.

Use a 10 cm cutter or small bowl to stamp out pastry circles. Gather scraps, re-roll gently, and cut again until you have at least 8 rounds for four generous servings.

Place a spoonful of the currant mixture into the centre of each pastry round. Avoid overfilling, as the pastry may burst open during baking.

Draw the edges of the pastry up and over the filling, pinching gently to seal. Turn the parcel seam side down, then flatten lightly with your palm. The aim is a round, plump cake with the filling evenly distributed.

Using a sharp knife, cut two or three small slits across each pastry. This helps steam escape and prevents bursting. Traditional Eccles cakes often have a cross-hatch pattern.

Brush the tops with milk for a golden sheen and sprinkle with caster sugar. The sugar caramelises during baking, adding crunch and shine.

Place the tray in the oven and bake for 15 to 20 minutes, until the pastries are puffed and deep golden. Rotate the tray halfway through to encourage even colouring.

Allow to cool on a wire rack before serving. Enjoy warm or at room temperature, traditionally with a wedge of Lancashire cheese or simply with tea.