Soul Cakes (for All Souls Day)

175g butter (6ozs)

175g caster sugar (6ozs)

3 egg yolks

450g plain flour (1lb)

2 tsp. mixed spice

100g currrants (4 ozs)

a little milk to mix

 

These little cakes are a cross between a biscuit and a scone and are traditionally made for All Soul’s Day, which is on the 2nd of November. Packed with currants and mixed spice, these lovely little cakes are delicious with an afternoon cuppa.

 

Pre-heat oven to 180C/375F/Gas mark 5.  Cream the butter and sugar together and then beat in the egg yolks, one at a time. Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture. Stir in the currants and add enough milk to make a soft dough, similar to scones. Roll the dough out and cut out little cakes with a biscuit cutter. Mark each cake with a cross and then place them on a greased and/or lined baking sheet. Bake the cakes for 10 to 15 minutes, or until golden brown. Cool on a wire rack and the store in an airtight tin for up to 5 days.