Derby Cakes

Ingredients

• lib. of butter
• lib. of caster sugar
• lib. 4oz. of flour
• lib. well washed and dried currants
• a whole egg

Method

1. 1

   Cream butter and sugar, mix with flour and currants, and form a paste with the egg.

2. 2

   Roll out, stamp into cakes, and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.

lib. 4oz. of flour and lib. well washed and dried currants ; mix to a paste with a whole egg, roll it out, stamp it out in little cakes, and bake. Derwentwater — Eub Jib. fresh butter into lib. flour ; now mix in Jib. each of sugar and well washed and dried currants, and work it all to a paste with four well- beaten eggs (beating the yolks and whites separately). When this paste is stiff, roll it, stamp it out in little round cakes, and bake twelve or fifteen m nutes in a slack oven. Devon Cream. — Two pounds of flour, lib. clotted cream, Jib. moist sugar, Jib. well washed and dried currants, 4oz. finely shred candied peel, two eggs, a full gill of milk, a BISCUITS AND SMALL CAKES. 131 grate of nutmeg, a few drops of saffron, and last of all a small dessertspoonful of baking powder. Bake in small round buns. In Devon, yeast is often used instead of baking powder. Cakes, Drop. — Cream together 4oz. of fresh butter and caster sugar, then work in two egg yolks, loz. ground almonds, 2oz. rice flour, 3oz. finely sifted flour, six drops essence of almonds, and the stiffly-whisked whites of three eggs. Drop in small teaspoonfuls on a buttered and papered baking sheet, and bake in a quick oven. Flat, or Yorkshire Oven. — To ordinary bread dough add a little moist sugar and a few currants, then roll it out, spread it with morsels of lard, butter, dripping, or any fat available, fold it up, and roll it out once or twice, as in rolling puff paste ; cut it into rounds the size of a saucer and ljin. thick, bake in a sharp oven, and serve split open, buttered, and very hot. Fruit Short. — Boll out some good short pastry half an inch thick, mark it out in rounds, diamonds, &c., and bake in a good oven. Have ready any nice fruit puree or fool (apple or orange fool are particularly good for this) mixed with clotted or whipped cream, and when the cakes are baked, lift them out, and at once split them with a knife (previously dipped in boiling water, wiped, and dried), spread them thickly with the fruit mixture, cover with the topsides, dust with a little sugar, and serve hot or cold. Hot. — Sift two and a half to three teaspoonfuls of baking powder into 2lb. of flour, and make this quickly into a p iste with Jib. of butter, 2oz. or 3oz. of lard, and four eggs beaten up with a little milk. Mind not to have the dough too wet. Make this up quickly into cakes the size of a small muffin, and bake fifteen minutes in a quick oven, turning them now an I again, as they bum very quickly ; then split, butter, and serve very hot. These are also called slim cakes. They are particularly good if the baking powder is omitted, and all Coomb’s Eureka 132 BREAD, CAKES, AND BISCUITS, flour, or 3oz. of Paisley flour to lib. of fine flour, is substituted. Cakes, Irish. — Cream 2£oz. of butter with 4oz. of sugar, then add the yolks of three eggs one by one, beating each thoroughly ; next add ^lb. of flour and one gill of milk alternately, beating all the time, then two tablespoonfuls of baking powder, and, last of all, the white of one egg beaten very stiffly. When all is mixed, butter carefully a square cake tin and dust it with plenty of flour, pour in the mixture, and bake about half an hour. Turn out, and when cool split in two, and prepare the following mixture : Put Alb. of grated chocolate and Rb. of icing sugar in a basin, beat up the two whites of eggs left from the cake very stiffly, and m'x. Spread one-half of this mixture on the half of the cake, put the other half on the top, and spread the remainder of the icing all over the top. Kentish Flead. — Make a rather rich puff paste, using “ flead ” (the inner “ leaf " fat of a pig) instead of lard or butter ; this is rolled out half an inch thick, cut out in rounds with a tumbler, baked in a quick oven, split, buttered, and served hot or cold, with sugar dusted over them. Raisins or currants are often mixed with the dough. Lancashire Oat. — This is made exactly like Scotch oatcake, save that buttermilk is used instead of water ; or else the meal is mixed as usual with water, but is left for two or three days to sour before baking. Meringue. — Beat the whites of four fresh eggs till stiff with a tiny pinch of salt, then mix in lightly 9oz. to lOoz. of caster sugar

Cook this with the app: pantry check, scaling, and the assistant.