Soul Cakes
Recipe by Anna Stow, Sister of Cerridwen
Soul cakes are traditionally eaten on the 31st of October to commemorate what is known as
halloween and the night before All Souls day. They were given to “Soulers” who were
usually poorer children who would go door to door, and folk would feed them with soul
cakes and pray for their souls.
A lot of ancient traditions were co-opted by more modern faiths and trends and I suspect these little cakes have a much older meaning. The Celts believed that Samhain is the beginning of the new year and to me, the little crosses on the circle cakes show the 4 seasons and the continual cycle of the year. And so they are very suitable for eating at Samhain.
Ingredients:
320g Plain flour
1tsp baking powder
130g butter
130g caster sugar
80g of currants or sultanas (soak in orange juice the night before if wanted)
2 egg yolks
1 tsp of choice of spice (mixed spice, pumpkin spice, cinnamon, ginger)
Enough milk to make a loose dough (about 4 tbsp)
Instructions:
1. Preheat the oven to 180C / 350F
2. Line a large baking sheet
3. Beat the butter and sugar till light and fluffy
4. Add the egg yolks
5. Sieve in the flour and spices and stir well
6. Mix in enough milk to make a looser but not runny dough (should be soft but firm)
7. Roll out the dough onto a floured table to about 1.5 cm thick
8. Use a circular cutter and cut out as many disks as possible.
9. Prick each cake with a fork and gently cut in a deep cross shape with a blunt knife.
Be careful not to cut right through
10. Transfer to the baking sheet and bake until they are golden brown. Around 15
minutes.
11. Leave to cool completely.
This recipe could be made vegan by using vegan butter alternative and plant milk. I would
just omit the egg and add a little more milk, but they will be more biscuit-like and less cakey.