What we ‘ave here are Cornish Saffron Buns, served with clotted cream. Feasten Cakes were/are served at wakes in Cornwall. That’s wakes as in revels, as in Saints Feast Day. Although I wouldn’t say no to these being served at my funeral. A book I once read said these festivals were common place across the country, held on the local church’s saints day. Can’t say I’ve ever heard/seen/participated in such an event but loving, as I do, these old English traditions, thought I’d have a bash at knocking a few of these out. The Saffron imparts the most beautiful colour…
Recipe for Cornish Feasten Cakes
- 450g plain flour
- teaspoon ground cinnamon
- 100g unsalted butter
- 1 sachet fast action yeast
- 50g sugar
- 150ml hot milk in which a large pinch of saffron is infused for half an hour or so
- 175ml clotted cream
- 2 beaten eggs
- 100g currants
- Milk and sugar to glaze
- Sift flour and cinnamon into a bowl. Rub in the butter.
- Strain saffron milk add the cream and mix then add the yeast. Leave in a warm place for 20 minutes until bubbles form.
- Mix in the beaten eggs and then add to the flour. Mix in the currants and sugar and knead well.
- Cover and leave to double in size. Knead again briefly and shape into small buns – I made about 10. Cover and leave to prove for half an hour.
- Brush with milk and sprinkle over a little sugar. Bake for 25 minutes at 190C/375F/Gas5.