Traditional
Recipes
November
Soul Cakes
6 oz (117g) butter
6oz (175g) caster sugar
3 egg yolks
1 lb (400g) plain flour
1 teaspoon mixed spice
3 oz (75g) currants
Blend the flour and mixed spice. Cream the butter and sugar together in a bowl and beat in the egg yolks one at a time. Add the flour/spice mixture, currents, and a little milk. Mix into a soft dough and form the dough into flat cakes. Mark a cross on each one and place on a greased baking sheet. Place in an oven at 350f (180c) for about 10 to 15 minutes until they are golden brown.
Bonfire Toffee
1 lb (400g) of demerara sugar
1/4 pt (125ml water)
3 oz (75g) butter
4 oz (100g) black treacle
4 oz (100g) golden syrup
1/4 level teaspoon cream of tartar
5 drops of vinegar
Grease a tin well and heat all the ingredients gently in a pan (heavy bottomed) until the sugar is fully dissolved. Turn up the heat and boil rapidly for 8 to 10 minutes stirring constantly. Test the toffee by dropping a small amount into cold water, if it is brittle take the mixture off the heat. Allow the toffee to cool in the pan for 5 minutes then pour into the tin and leave to set for 12 hours. Break into pieces and store in an airtight container.
Thor Cakes
1 lb (500g) oatmeal
1 lb (500g) flour
3/4 lb (375g) butter
1 lb (500g) sugar
1 lb (500g) treacle
2 oz (50g) chopped candied peel
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon ground ginger
Mix all the ingredients together together except the butter and the treacle. Rub the butter in and then add the slightly warmed treacle. Knead the mixture and roll out on a floured board until they are the thickness of biscuits. Cut them into rounds and place them on a baking tray. Cook in the oven at 325f (160c) for 10 minutes.