Soul cakes

A soul cake is a traditional English pastry that is associated with the Christian observance of All Souls' Day or All Hallows' Eve (Halloween). These small, round cakes were historically prepared and distributed on October 31st and November 2nd as offerings to the souls of the deceased.
Soul cakes are typically made with ingredients such as flour, butter, sugar, spices (such as cinnamon, nutmeg, or allspice), and dried fruits such as currants or raisins. The cakes may be flavoured with a hint of saffron or other aromatic spices. They are often marked with a cross or other decorative pattern on the top.
In earlier times, it was common for children and the poor to go door-to-door on All Souls' Day, singing or reciting prayers in exchange for soul cakes. This tradition is considered a precursor to modern-day trick-or-treating.
Print Recipe

Ingredients
  

  • 175 g butter
  • 175 g caster sugar
  • 3 egg yolks
  • 450 g self raising flour
  • 2 tsp mixed spice
  • a few gratings nutmeg
  • 100 ml milk
  • 100 g dried currants

Decoration

  • Demerara sugar to decorate

Instructions
 

  • Preheat the oven to 190*C/375*F/ gas mark 5. Line a few baking sheets with baking paper or silicon liners.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg yolks. Sift together the flour, mixed spice and nutmeg. Add the flour mix and milk to the butter cream mixture and mix to make a soft dough. Stir in the currants.
  • Lightly dust work surface with flour. Roll the dough to a thickness of 1/3" using a floured rolling pin. Cut out rounds using a 3" biscuit cutter.
  • Utilising the blunt side of a knife, create a gentle cross-shaped indentation on the top of each biscuit. Sprinkle a small amount of Demerara sugar over the biscuits and arrange them on baking trays about 2 inches apart.
  • Bake for 10 to 15 minutes until puffed and golden brown. Lift onto a wire rack to cool completely.
  • Store in an airtight container.
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