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Soul Cakes

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Soul Cakes


  • 400g Flour
  • 55g Sugar
  • 110g Butter
  • ½ pint sack (use sherry well diluted in water)
  • Pinch of freshly ground nutmeg
  • Pinch of powdered cloves
  • Pinch of mace
  • 25g Yeast
  • ½ teaspoon saffron filaments


  1. Pre-heat oven to 400°F., 200°C., gas mark 5. Put the saffron to steep in a little of the warmed sack, while you prepare the dough.

    Modern fresh or dried yeast prefers its liquid warmed, so melt the butter in the rest of the sack and, as soon as it has cooled to blood heat, dissolve the yeast in some of it.

    Mix together the flour, sugar and spices, work in both the saffron and yeast mixtures, and add as much more sack as you need to make a light firm, elastic dough. Leave it to rise, shape it into buns, range them on baking sheets and leave them to prove again in a warm place.

    Bake for 20 minutes.

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