It’s trick or treat with a twist: no tricks, just the possible release of souls from their purgatory accompanied by a tasty oat-based biscuit.
English Heritage is this weekend reviving the medieval tradition of souling, in which people go from door to door, singing and saying prayers for souls in exchange for a small round treat called a soul cake, or soulmass-cake.
300g plain flour
2 tsp ground mixed spice
A pinch of nutmeg
150g butter, diced
150g caster sugar
75g currants
2 egg yolks (or 1 whole egg, beaten)
2 tbsp milk
1 tbsp oats
½ tbsp cider vinegar
Preheat the oven to 180C, fan 160C, gas 4. Sift the flour, spices and a pinch of salt into a mixing bowl, then add the butter and rub in with your fingers. Stir in the oats, currants and sugar.
Whisk the egg, milk and cider vinegar together until just combined, then stir into the dry ingredients. Bring together into a soft dough, and add more milk if the dough is too dry.
On a floured surface, roll out to about 5mm thick. Stamp out the soul cakes with a 6cm to 7cm round cutter, and score a cross lightly on the top. Transfer to two greased baking trays.
Bake for 15-25 minutes until pale golden brown. Cool on a wire rack. Continue reading...
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