The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Suet Cake

Biscuits
Endangered
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.


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

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

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

METHOD
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.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats