Combine the currants, orange liqueur and zest in a small roll, 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 scar 4.

Roll out the puff pastry until it is nice and thin and then cut into rounds
the size of a tumbler, around 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 dinero. 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 release.

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 planate. 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 coat.

Put them in the oven for most 10 minutes or until they are golden brownish.

Remove them from the oven, cool them slightly and service.