Share Your Story, Join the Discussion or Seek Advice.. Could you mean yorkshire curd tarts? They can be eaten hot from the oven, but I prefer them cold and spread with butter for a morning or afternoon snack. Maybe my family recipe is a bit of a mix of Irish and Lancashire. Fat rascals 1 egg 150g (5oz) plain flour 150g (5oz)self-raising flour 1 teaspoon baking powder 130g (4½ oz)butter 110g (4oz)caster sugar 1 orange 1 lemon ½ teaspoon cinnamon ½ teaspoon nutmeg 110g (4oz) sultanas 50g (2oz)raisins 50 ml (2fl oz)milk Bake for about 45 minutes or until golden-brown. Sprinkle with extra sugar while still hot and then leave in the tin to cool. 8 years ago

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Arrange a heaped teaspoonful of the filling in the centre of each square, using a pastry brush dampen the edge of each square of pastry with water, then turn the corners inwards and seal them together. Keep adding the flour in 1/4 amounts and fold in. Place on the baking tray and bake for about 15 minutes or until golden. Thanks for sharing mate :). Best served with butter. 4 years ago, In Hull we have potato 'patties' with sage that is deep fried in batter at the local chipshops, Reply

I always suspected the recipe was originally Irish. on Introduction.

Boxty seem more to be the antecedents of hash browns and are quite different from these. They may be an acquired taste (I can't tell, because I've been eating them since childhood, so any acquiring I did was a long time ago), especially as the main (almost only) ingredients are potato and plain flour. Jam and custard in a pastry casing. The cake traditionally has three slashes across its sugar-coated top. One of my favorite foods. It's hard to give an exact description of what the mix should feel like.

If you can’t get that far, try this recipe. on Introduction. Oh, and don't forget the butter. Grease a baking tray. *or possibly Irish. Decorate with cherries and almonds. Divide the dough into 6 pieces and shape into rounds about 2 cm deep. Yeah, you could try pocketing some cheese in the middle before cooking. Hot off the press is the brand new – Lancashire Cook Book – Second Helpings, this is a celebration of the amazing food & drink from the County. The cakes need to cook in a low oven for quite a long time. This is pretty much the same recipe as for the Irish potato cake called boxty. They are quite different from this recipe. Meanwhile, preparing the filling: melt the butter in a small saucepan, then take it off the heat and stir in all the other filling ingredients quite thoroughly, and leave it to cool. Potato Cakes can be eaten hot from the oven or cold. Sad Cakes or Desolate Cakes Pies and Pastries Lancashire, Yorkshire, Cumbria, Durham, Northumberland Currant-filled shortcrust patties of plain paste, larger and flatter (c 7ins diameter,½in thick) than either Eccles cakes or Chorley Cakes and rolled so that some of the currants show through. Add the butter and rub in with your fingertips until you have a breadcrumb-like mixture. Step 1: Ingredients and Requirements 700G peeled and cleaned potatoes 220g plain flour some butter (about 2 tablespoons) some milk (splash and a half or so) Salt and Pepper to taste Chives/cheese/onion/whatever (optional) Bake them on a high-ish shelf for about 15 minutes or until golden brown. Lancashire oatcake, resembling a large oval pancake, eaten either moist or dried "Stew and hard": a beef and cowheel stew with dried Lancashire oatcake Mix the egg yolk and salt with about a tablespoon of water and brush over the tops of the scones. Mix and add the beaten egg and as much milk as you need to make a soft but not sticky dough. Heat the spoon first and the syrup will slide off easily.

For a better experience on Delia Online website, enable JavaScript in your browser. Never heard of them. Not sure how well it would cook though. Preheat the oven to 200ºC, gas mark 6. Baked, fried or griddle-cooked. They also freeze beautifully for up to a month. They are definitely always cooked in the oven, and I've never had them with an egg in the middle.

Now roll out the pastry as described in quick flaky pastry to form an rectangle approximately 40cm by 16cm.

I should probably have put more in. My father's family lived in a town that was either Yorkshire or Lancashire depending on your acknowledgement of the outcome of the war of the roses, but before that they were immigrants from Ireland, so I'm not quite sure where the recipe originated. No-one seems to know how fat rascals got their name but everyone agrees that the best place in Yorkshire to sample these scones laden with almonds and cherries is Betty’s tearooms in York. Fancy Manchester tarts.

Even though the recipe uses plain flour, the cakes rise up a fair bit when cooking  (maybe due to the amount of air introduced to the mix during the folding process). The final cooking time depends on the size of the cakes. Next on the list for this weekend tests in the kitchen. Yum!

can't remeber name of a popularcake?

Traditional Lancashire Eccles Cakes | Recipes | Delia Online Transfer the mash to a large bowl and add about 1/4 of the sifted flour. You could add just about anything in, but be aware that it is a long and slow cooking process, so you need something with a strong flavour. Add the sugar, the zest of the orange and lemon, spices and dried fruit. These are not to be confused with Hash Browns or Potato Scallops (or Boxty :-)) - these really are little cakes made from Potato. Eccles cakes are believed to be based on a recipe from the late eighteenth century. Reply If you're looking for a carb hit, this is the food for the job. Place the mixture in the tin and level off. 8 years ago Click here for the baking sheetClick here for the liner, Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2 level tablespoons golden granulated sugar. Store in an airtight tin. I fell in love with these when we went t Saltburn years ago. Many of the traditional local recipes have survived for centuries and are still made in homes or commercially today. You can now watch how to make Eccles cakes in our Cookery School Term Pastry, Flour Based Sauces and Batters - 'Quick Flaky Pastry' video lesson below, Recipe adapted from Delia’s Cakes Makes 10. When molding the cakes you should be able to move the mix beween your hands without it sticking like glue. Rub in with your fingertips until you have a breadcrumb-like mixture. With all of the great local produce that is available in Lancashire, you’re sure to cook up a storm with some of Lancashire’s best chef recipes.

You will need a Delia Online Baking Sheet (or similar) with a non-stick liner or lightly greased. I actually prefer them cold with plenty of butter.

pastry I loved 50 years ago growing up in Yorkshire, NOT eccles cakes, a flat short type pastry with currnts in it , could be heated or just butter on top??? Here follows a recipe for making traditional Yorkshire/Lancashire* Potato Cakes. Do not be tempted to open the oven or turn the cakes before they have finished cooking. Sort of like a jam doughnut with cheese instead of the Jam. Turn the rectangle lengthways in front of you and cut it into two lengthways then cut each length evenly into five 8m squares. The outer skin is slightly chewy with a nutty flavour, whilst inside awaits golden buttery mashie goodness.

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