August 26, 2011

Recipe for Cornish Feasten Cakes

By In Recipes
These can hardly be described as little – as in little Feasten cakes – they are man-sized, chunky, certainly the opposite of dainty. But then I guess that’s the style of food I make, a cross between Jamie, Slater and Stein, or so I like to imagine!

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

Cornish Feasten Cakes
Yields 10
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Ingredients
  1. 450g plain flour
  2. teaspoon ground cinnamon
  3. 100g unsalted butter
  4. 1 sachet fast action yeast
  5. 50g sugar
  6. 150ml hot milk in which a large pinch of saffron is infused for half an hour or so
  7. 175ml clotted cream
  8. 2 beaten eggs
  9. 100g currants
  10. Milk and sugar to glaze
Instructions
  1. Sift flour and cinnamon into a bowl. Rub in the butter.
  2. Strain saffron milk add the cream and mix then add the yeast. Leave in a warm place for 20 minutes until bubbles form.
  3. Mix in the beaten eggs and then add to the flour. Mix in the currants and sugar and knead well.
  4. 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.
  5. Brush with milk and sprinkle over a little sugar. Bake for 25 minutes at 190C/375F/Gas5.
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