Dessert for 4

Currant Eccles Cakes

Name: Currant Eccles Cakes
Total time: 85 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 250 g butter; 350 g plain flour; juice of 1/2 lemon; 25 g butter; 200 g currants; 50 g mixed peel; 100 g muscovado sugar; 1 tsp cinnamon; 1 tsp ginger; 1 tsp allspice; 1 lemon; 1 beaten eggs; spinkling sugar

$9.72for 485 minServes 4

Buttery pastry wraps spiced currants and mixed peel before baking into small, golden British fruit cakes.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 9.75 oz$0.40/oz typical	9.75 oz	$3.88Typical price
	Lemons and limes, 1.5$0.60 each typical	1.5	$0.90Typical price
	Berries, 7 oz$0.40/oz typical	7 oz	$2.82Typical price
	Dried fruit and raisins, 1.75 oz$0.45/oz typical	1.75 oz	$0.79Typical price
	Fresh ginger, a little$0.40/oz typical	a little	$0.03Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
Total for the servings shown		$9.72

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSugar and brown sugarDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

85 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

British and Irish Vegetarian Budget Desserts

Typical price

$2.43 per serving$9.72 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

250 g butter
350 g plain flour
juice of 1/2 lemon
25 g butter
200 g currants
50 g mixed peel
100 g muscovado sugar
1 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 lemon
1 beaten eggs
spinkling sugar

Steps

Mix the flour with 250 grams butter and lemon juice, adding water as needed, until a soft pastry forms.
Wrap the pastry and chill it for 20 minutes while mixing the 25 grams butter, currants, mixed peel, muscovado sugar, spices, and lemon zest.
Heat the oven to 400 F and roll the pastry into four rounds.
Fill each round with the currant mixture, fold the pastry over the filling, and flatten each cake gently.
Brush the cakes with beaten egg, cut small slits on top, sprinkle with sugar, and place them on a baking sheet.
Bake the cakes for 20 to 25 minutes, until puffed and golden.