As part of the Great Northern Soul Cake Bake we’d love to hear about your experiments with the historical technical challenge. However, if you’d just like to have a go at making tried-and-tested Soul Cakes, here’s a modern recipe supplied by a friend to the project, Ros Barnes. You may even have tried Ros’s samples if you’ve attended on of our Souls of the North shows.
- 175g/6oz butter
- 175g/6oz caster sugar (6ozs)
- 3 egg yolks
- 450g/1lb plain flour
- 2 teaspoons mixed spice
- 100g/4oz currrants, or fruit of your choice
- Tablespoon of milk
- Preheat 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. Add to the butter, sugar, and egg yolk mixture.
- Stir in the currants or other fruit 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 for 10 to 15 minutes, or until golden brown.
- Cool on a wire rack. Store in an airtight tin for up to 5 days.