These traditional Yorkshire cheesecakes, originally made with home-made curd cheese, still very popular today as tasty teatime
2 teaspoons butter
12 oz. Shortcrust Pastry I
1 lb. fresh curd or cottage cheese
8 oz. sugar
½ cup mixed candied peel, chopped
2 teaspoon mixed spice
2 tablespoons currants
2 eggs, lightly beaten
2 oz. butter, melted
Preheat the oven to moderate 350°F (Gas Mark 4, 180 °C). With the 2 teaspoons of butter, lightly grease 24 patty tins. Set aside.
On a lightly floured surface, roll out the dough to a circle approximately g-inch thick. With a 3-inch pastry cutter, cut out 24 circles. Place the circles in the patty tins and ease the dough into the bottom and sides of the tins. Set the tins aside.
Place the cheese, sugar, candied peel, mixed spice and currants in a medium-sized mixing bowl and stir well with a wooden spoon. Add the eggs and melted butter and stir until the ingredients are well blended. Divide the mixture among the dough cases. Place the patty tins in the oven and bake for 15 to 20 minutes or until the cheesecakes are golden brown on top.
Remove the tins from the oven and, with a flat-bladed knife, gently lift the cakes out of the tins. Place them on a wire rack and allow to cool before serving.