Step 1. Prepare the Pastry Dough

In a mixing bowl, add the flour. Dice the cold butter into small pieces and add it to the flour. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill in the fridge for 20-30 minutes.

Step 2. Prepare the Filling

In a separate bowl, combine the currants, brown sugar, ground cinnamon, ground nutmeg, melted butter, and orange zest (if using). Stir well to combine and set aside.

Step 3. Roll Out the Pastry

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Use a cookie cutter or small bowl to cut out 4-inch circles.

Step 4. Fill the Pastry Circles

Place a spoonful of the currant filling in the center of each pastry circle. Carefully fold the edges of the dough up and over the filling to enclose it, pinching to seal. Gently flatten each filled pastry slightly with your palm, being careful not to let the filling spill out.

Step 5. Brush and Sprinkle

Place the filled pastries seam-side down on the prepared baking sheet. Use a sharp knife to make 2-3 small slashes on the top of each cake. Brush each pastry with milk and sprinkle with granulated sugar.

Step 6. Bake the Eccles Cakes

Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown and the filling is bubbling. Transfer to a wire rack to cool.

Step 7. Serve

Enjoy the Eccles cakes warm or at room temperature. These are perfect on their own or served with a cup of tea.