Traditional Lancashire Cakes Food

STAFFORDSHIRE OATCAKES - TRADITIONAL ENGLISH HOTCAKES - PANCAKES

Steps:

• Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
• Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
• When it's ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
• Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I'm guessing this is why people bulk them up with plain flour, but it's by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
• This batter will yield about 6 large oatcakes. Don't just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.

ECCLES CAKES

Steps:

• To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs. Pour in the lemon juice and 100ml iced water, and pulse to a dough. Tip in the rest of the butter and pulse a few times until the dough is heavily flecked with butter. It is important that you don't overdo this as the flecks of butter are what makes the pastry flaky.
• On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm. Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2). Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
• To make the filling, melt the butter in a large saucepan. Take it off the heat and stir in all the other ingredients until completely mixed, then set aside.
• To make the cakes, roll the pastry out until it's just a little thicker than a £1 coin and cut out 8 rounds about 12cm across. Re-roll the trimming if needed. Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together (pic 3). Flip them over so the smooth top is upwards and pat them into a smooth round. Flatten each round with a rolling pin to an oval until the fruit just starts to poke through, then place on a baking tray. Cut 2 little slits in each Eccles cakes, brush generously with egg white and sprinkle with the sugar (pic 4).
• Heat the oven to 220C/200C fan/gas 8. Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea. If you prefer, Eccles cakes also go really well served with a wedge of hard, tangy British cheese such as Lancashire or cheddar.

LANCASHIRE CAKE

Steps:

• For short pastry, mix dry ingredients together.
• Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
• Beat egg and vinegar in measuring cup.
• Fill to one cup mark with cold water.
• Mix with dry ingredients.
• Add more water if required.
• Knead lightly on a floured board til smooth.
• Divide into two balls of pastry.
• Roll each into rectangles on a floured board (about 1/4 inch thick).
• Butter one half.
• Sprinkle with brown sugar and cinnamon.
• Add raisins leaving a rim around the edge of the half rectangle.
• Brush edges with water.
• Fold over other half of unbuttered pastry.
• Seal edges of pastry.
• Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
• Brush with egg-wash and sprinkle top with sugar.
• Repeat with the other ball of dough.
• Bake 350F for approx 25-30 mins until golden brown.
• Cut in squares.
• Store in tightly covered container. Freezes well.