Preheat the oven to 180C/350F/Gas 4.
For the filling, in a large bowl, mix together the melted butter, soft light brown sugar, currants, ground cinnamon, fresh nutmeg and orange zest until well combined.
For the cakes, roll out the pastry onto a lightly floured work surface, using a rolling pin. Cut twelve 10cm/4in discs from the pastry using a cookie cutter or an upturned bowl.
Place a teaspoonful of the filling mixture into the centre of each of the pastry discs. Brush the edge of each disc with a little cold water, then draw the edges together above the filling and press together with your fingertips to seal.
Using the palm of one hand, flatten the filled pastry parcels into discs.
Using a sharp knife, make a cross in the top of each of the cakes. Brush each of the cakes with a little milk, then sprinkle over the caster sugar.
Transfer the cakes to a baking tray and bake for 10-12 minutes, or until the pastry is golden-brown.
To serve, place two of the Eccles cakes, still warm, into the centre of each of six serving plates. Place a scoop of vanilla ice cream alongside each serving.
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