Shropshire Soul Cakes
Small, slightly sweet, spiced cakes traditionally made in Shropshire and other parts of England for All Souls' Day (November 2nd). They are often marked with a cross and studded with currants.
🧂 Ingredients
- 300 g Plain flour
- 120 g Butter(softened)
- 120 g Caster sugar(plus extra for sprinkling)
- 75 g Currants
- 2 large Egg yolks(free-range)
- 1 tsp Mixed spice
- approx. 3-4 tbsp Milk(to bind the dough)
👨🍳 Instructions
- 1
Preheat oven to 190°C / Gas Mark 4. Cream the butter and sugar together until fluffy.
- 2
Beat in the egg yolks one at a time.
💡 Tip: Ensure each yolk is fully incorporated before adding the next. - 3
Sift the flour and mixed spice into the bowl with the butter mixture. Add the currants and mix to combine.
💡 Tip: Sifting the flour helps to create a lighter texture. - 4
Gradually add milk, a tablespoon at a time, mixing until a soft, fairly firm dough forms.
💡 Tip: The amount of milk needed can vary depending on the flour and humidity. - 5
Roll out the dough on a lightly floured surface to about ½cm thickness. Cut out rounds using a 7cm cutter. Reroll scraps once.
💡 Tip: Aim for about 18-20 cakes. - 6
Place the cakes on lined baking sheets. Prick each cake all over with a fork and cut a deep cross into the top of each one with a blunt knife.
💡 Tip: The cross is a traditional marking for soul cakes. - 7
Bake for 20-28 minutes, or until golden brown. Turn the baking sheet halfway through for even cooking.
- 8
Cool on a wire rack. Sprinkle with a little extra sugar if desired.
💡 Tip: Store in an airtight tin for up to 5 days.
💡 Pro Tips
- ✓These cakes are traditionally more like a biscuit than a soft cake.
- ✓They are delicious served warm with butter and jam.
- ✓For a richer flavour, you can add a little ground ginger or cinnamon.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of yeast for a slightly lighter texture.
- A pinch of ground allspice can be added for extra warmth.