Snack · 50 min · british

Eccles Cakes

Weeknight-friendly British cooking: Eccles Cakes comes together in 50 minutes with puff pastry, currants, and not much else. Each serving lands at 480 calories with 4g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Puff pastry
• 225 g Currants
• 0.5 cup Brown sugar
• 4 tbsp Butter
• 1 tsp Mixed spice
• 0.25 cup Candied orange peel
• 1 Egg

Steps

1. Melt the butter with the brown sugar, then stir in the currants, spice, and candied peel. The filling should be dark, sticky, and intensely fruity. Cool completely.
2. Roll the pastry thin and cut 5-inch rounds. Spoon filling onto each, gather the edges up like a little purse, and seal.
3. Flip seam-side down and flatten gently into a 3-inch disc. Slash three times across the top so steam escapes.
4. Brush with beaten egg and sprinkle with sugar for a crackling top.
5. Bake at 400°F for 15 to 18 minutes until puffed and deep golden. Serve warm with Lancashire cheese — the traditional pairing — or just with a cup of tea.

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