Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Heavy Cake
Pies and Pastries

Soft pastry of flour, milk or cream and either eggs or lard mixed with a generous quantity of currants, baked about ¾ inch thick.

The name may possibly be derived from the work of the 'Huer', the cliff top lookout who would watch the ocean for signs of shoals of fish, and who carried out other tasks to support fishermen, including the baking of cakes.

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


1 lb self raising flour
3 oz butter
3 oz lard
4 oz caster sugar
pinch of salt
8 oz sultanas

Put the dry ingredients without the sultanas in a bowl and rub in the fat. Add sultanas and milk and mix to a dough. Roll out into a slab about ¾ inch thick. Mark with cutting lines, brush with milk. Bake at 200C for about 20 minutes.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018