As promised in my newsletter, for those of you who would like to try out my recipe for Soul Cakes, here is a photo of a batch I made this afternoon, ready to distribute to merry little Hallowe’en revellers tomorrow.
INGREDIENTS:
225g butter (8oz)
175g caster sugar (6oz)
3 egg yolks
225g plain flour (8oz)
225g fine oatmeal (8oz)
2 teaspoons mixed spice
100g currants (4oz)
A little milk to mix
Method:
- Pre-heat oven ton180C/375F/Gas mark 5
- Cream butter and sugar and then beat in egg yolks, one at a time.
- Sift flour and spice into another bowl and then add to butter, sugar and egg mixture.
- Stir in currants and add enough milk to make a soft dough, similar to scones.
- Roll dough out to about half an inch thickness and cut with fluted biscuit cutter.
- Mark each cake with a cross and place on a greased and/or lined baking tray.
- Bake cakes for 10 – 15 minutes or until golden brown.
- Cool on wire rack and store in airtight container for up to five days.
Enjoy!
Good morning Gillian 😊. I made some of these yesterday. Chocolate ones,they are tasty.
They look like your which is a blessing, as my cooking is not always in sympathy with the recipe. Thank you for sharing these.
I have frozen some is that ok too? Kind regards Caroline and Simon xxxx
I joined the newsletter but can’t find the recipe.
Hello Jenn,
Thank you for pointing this out. The recipe was originally published as part of one of my newsletters in October 2019 – this blog post only contained the illustration for it which I didn’t have at the time of publishing the newsletter. As there are others, like yourself, who might like the recipe and don’t have access to the old newsletter, I shall include it here.
Do try it out. They are quite unusual and really delicious.
INGREDIENTS:
225g butter (8oz)
175g caster sugar (6oz)
3 egg yolks
225g plain flour (8oz)
225g fine oatmeal (8oz)
2 teaspoons mixed spice
100g currants (4oz)
A little milk to mix
Method:
· Pre-heat oven ton180C/375F/Gas mark 5
· Cream butter and sugar and then beat in egg yolks, one at a time.
· Sift flour and spice into another bowl and then add to butter, sugar and egg mixture.
· Stir in currants and add enough milk to make a soft dough, similar to scones.
· Roll dough out to about half an inch thickness and cut with fluted biscuit cutter.
· Mark each cake with a cross and place on a greased and/or lined baking tray.
· Bake cakes for 10 – 15 minutes or until golden brown.
· Cool on wire rack and store in airtight container for up to five days.
wheres the recipe