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Somerset Easter Cakes

A traditional British recipe from the West of England, sourced from Cattern Cakes and Lace
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 18
Calories: 1kcal
Author: Fiona Maclean

Ingredients

  • 8 oz Plain Flour Sifted
  • 4 oz Butter Sut into small pieces
  • 4 oz Currants
  • 4 oz Caster Sugar
  • 1 teaspoon Cinnamon
  • 1 Egg Beaten
  • 2 tablespoons Brandy
  • Milk as needed to make a soft dough

Instructions

  • Rub the butter into the flour till you have a 'fine breadcrumb' mix
  • Add the remaining dry ingredients and mix well
  • Beat the egg and brandy together
  • Make a well in the dry mix and add the egg mixture. Pull the dry ingredients in and mix thoroughly
  • Add enough milk to make a 'dropping' consistency - a bit wetter than pastry
  • Put dessertspoons of the batter into individual bun cases (I used mincepie pans). You can sprinkle the tops with a little sugar at this stage if you want a sweeter bun, or ice them with sugar glaze when cooled.
  • Bake in a pre-heated oven at 180c for about 20 minutes till the tops go golden brown. If necessary turn to ensure even cooking
  • Remove from the oven and allow to cool on a rack before storing in an airtight tin

Nutrition

Calories: 1kcal