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Suet Cake
Lancashire, Yorkshire, Cumbria, Durham, Northumberland

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

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Recipe for suet cakes (6-10 depending on size)

6oz plain flour
3oz shredded suet
1 egg
a pinch of salt
1 level teaspoon of baking powder

1 - Make the dough by mixing together the flour, baking powder and salt and rubbing in the suet.
2 - Beat the egg and add the egg and enough milk to make a stiff suet dough.
3 - Roll out the dough on a floured surface to a depth of about quarter of an inch and then cut into rounds using a plain, round cutter. (a cup can also be used), or simply make balls and roll them out.
4 - Melt a little lard in a frying pan and fry the pancakes until golden brown on both sides.

Wipe the pan clean between pancakes to get rid of burnt flour.
Excellent served with golden syrup.

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