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Coger Cakes
Meat and Meat Dishes

Dough of flour and pork fat rolled around slices of fat pork, sometimes with currants, baked.

The correspondent Mrs Howe interviewed for 'A Walk Down the Adur Valley With S P B Mais' (BBC Radio, 28 October, 1938) says; "besides the loaves of yeast cake made on baking day we used to make coger cakes for the carters and shepherds to take out for their lunch. These coger cakes were made of flour mixed with a little chopped fat pork and water to a soft dough. A small slice of fat pork was then placed in the middle of the cake which weighed about half a pound when finished." (http://steyningmuseum.org.uk/radiowalk.htm)

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk


1 lb very fat salt pork
1 ½ lb flour
4 oz currants
4 oz sugar.

Scrape all the fat off the rind of the pork and rub into the flour, adding currants and sugar and make into a dough with a little water. Roll out 2 inches thick and bake on a greased tin for 30 to 45 minutes.

cf: Coager-Cake

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