Lancashire Cake Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
• In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
• On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
• Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
• Bake in preheated oven 15 minutes, until golden.

Steps:

• For short pastry, mix dry ingredients together.
• Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
• Beat egg and vinegar in measuring cup.
• Fill to one cup mark with cold water.
• Mix with dry ingredients.
• Add more water if required.
• Knead lightly on a floured board til smooth.
• Divide into two balls of pastry.
• Roll each into rectangles on a floured board (about 1/4 inch thick).
• Butter one half.
• Sprinkle with brown sugar and cinnamon.
• Add raisins leaving a rim around the edge of the half rectangle.
• Brush edges with water.
• Fold over other half of unbuttered pastry.
• Seal edges of pastry.
• Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
• Brush with egg-wash and sprinkle top with sugar.
• Repeat with the other ball of dough.
• Bake 350F for approx 25-30 mins until golden brown.
• Cut in squares.
• Store in tightly covered container. Freezes well.