Step 1: To make the pastry dough, combine the flour, salt, and cubed butter in a food processor or by hand until the mixture resembles coarse breadcrumbs, retaining some butter to give the pastry a softer texture.

Step 2: Add water gradually: With caution not to overwork the dough to preserve the light texture, slowly stir in the ice-cold water while mixing the flour mixture until the dough begins to come together.

Step 3: Work with the dough to form a 1/2-inch-thick rectangle on a floured surface. Fold the ends toward the center, overlapping them, and then turn the dough 90 degrees and repeat the fold.

Step 4: Chill the dough: To make the folded dough easier to handle and aid in the creation of a layered pastry, cover it in plastic wrap and place it in the refrigerator for 20 minutes.

Step 5: Get the filler ready: Melt the butter in a medium pot, then mix in the candied peels, brown sugar, salt, spices, and currants. Cook until just incorporated, then take off the heat.

Step 6: Stir the black rum into the heated mixture and leave it for a minimum of three to four hours, or better yet, overnight, to allow the flavors to develop harmoniously. Add rum to the filling.

Step 7: Allow the filling to rest for 30 minutes at room temperature if it is refrigerated. This will ensure that the filling spreads easily without breaking the pastry.

Step 8: Roll out and cut pastry: On a lightly floured surface, roll out the cold dough to a thickness of 1/8 to 1/4 inch. Then, cut the dough into 3.5-inch squares or rounds, depending on your preference.

Step 9: Put together the Eccles cakes: Place a tablespoon of filling in the center of each pastry cutout, wet the edges with a little water, and press the sides together firmly to seal.

Step 10: To bake, place the sealed cakes, edges down, on a baking sheet coated with parchment paper. Gently flatten the cakes and cut three small slits in the top. Brush the tops with egg white and then dust with Demerara sugar.

Step 11: Bake and serve: Bake for 15 to 20 minutes at 375°F (190°C) in a preheated oven, or until golden brown. After cooling on a wire rack, serve warm, accompanied with aged cheese and tea for the ideal combination.