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 Low-baked or griddle-cooked c4ins round,1/2ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukRecipe for suet cakes (6-10 depending on size) INGREDIENTS 6oz plain flour 3oz shredded suet 1 egg a pinch of salt 1 level teaspoon of baking powder Milk Lard METHOD 1 - Make the dough by mixing together the flour, baking powder and salt and rubbing in the suet. 2 - Beat the egg and add the egg and enough milk to make a stiff suet dough. 3 - Roll out the dough on a floured surface to a depth of about quarter of an inch and then cut into rounds using a plain, round cutter. (a cup can also be used), or simply make balls and roll them out. 4 - Melt a little lard in a frying pan and fry the pancakes until golden brown on both sides. Wipe the pan clean between pancakes to get rid of burnt flour. Excellent served with golden syrup.  |
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