currant cake or east lancs sad cake

[lalad]

does anyone know a recepe for sad cake or currant cake

[Less]

Originally Posted by lalad

does anyone know a recepe for sad cake or currant cake

It just a google away, here's one example:-

Recipe: Sad Cake

[steeljack]

Think, maybe he/she is asking about the stuff Grandmas used to make during the 50s (no fancy ingrediants, just stuff in cupboard , it was about 1/2" thick and you slathered it with butter .

[Less]

Originally Posted by steeljack

Think, maybe he/she is asking about the stuff Grandmas used to make during the 50s (no fancy ingrediants, just stuff in cupboard , it was about 1/2" thick and you slathered it with butter .

Maybe so, but I'm not posting all the results they can look for the one that suits them.

[accyman]

sad cake.?

is that the one you eat 5 mins before finding out your diabetic ?

[steeljack]

Originally Posted by Less

Maybe so, but I'm not posting all the results they can look for the one that suits them.

I was hoping one of the cooks (Westender or Margaret P ) or any other local cook would chip in with original Accrington/Hyndburn area recipe

[Margaret Pilkington]

Well, i have just seen this....the Google recipe certainly isn't sad cake.......there is no recipe for sad cake.
Sad cake is just a lancashire thrift thing......a way of using up the offcuts of pastry.

the offcuts are made into a ball and rolled out to the thickness of a pound coin........a mound of dried fruit(currants or raisins....but historically it was always currant)......you can add a teaspoon of sugar if you wish, but my grandma was too thrifty to use sugar in this way......brush the edges of the circle of pastry with water, and fold them over to envelope the fruit.......roll gently with a rolling pin, and then turn the flattened mix over and roll out evenly....this will distribute the fruit.......don't roll the cake out too thinly or the fruit will break through the pastry........brush the sad cake with milk and bake at gas mark 7(I don't know what this is in in temperatures....but it is whatever you would bake pastry at) until golden brown.......allow to cool (if you can)....then once cool spread with butter and make yourself a good cuppa and enjoy.
Hope that helps.

[grannyclaret]

ohhl lovely sad cake,,,,,its just pastry rolled out ,filled with currants or raisins add a blob of best butter and a sprinkling of sugar...bring up the sides just dampen the edges so that they stick together when covering up the fruit ,roll out making sure that the fruit spreads evenly,,(not all in the middle...put on a greased baking tray with the smooth side on top ,brush with egg or milk and stick in in an hot oven until golden brown,,,,,
yummy please send me a slice

Dont forget to plaster it with lurpac

[Barrie Yates]

Originally Posted by Margaret Pilkington

Well, i have just seen this....the Google recipe certainly isn't sad cake.......there is no recipe for sad cake.
Sad cake is just a lancashire thrift thing......a way of using up the offcuts of pastry.

the offcuts are made into a ball and rolled out to the thickness of a pound coin........a mound of dried fruit(currants or raisins....but historically it was always currant)......you can add a teaspoon of sugar if you wish, but my grandma was too thrifty to use sugar in this way......brush the edges of the circle of pastry with water, and fold them over to envelope the fruit.......roll gently with a rolling pin, and then turn the flattened mix over and roll out evenly....this will distribute the fruit.......don't roll the cake out too thinly or the fruit will break through the pastry........brush the sad cake with milk and bake at gas mark 7(I don't know what this is in in temperatures....but it is whatever you would bake pastry at) until golden brown.......allow to cool (if you can)....then once cool spread with butter and make yourself a good cuppa and enjoy.
Hope that helps.

Exactly as my Mum used to make it but always with currants only - even sold it in the shop. My wife did a slight variation too the original by using sultanas whch made it juicier. Always better when eaten just warm enough for the butter to melt and soak into it. I still make it when I am having a baking session.

[Margaret Pilkington]

Grannyclaret, yours is the posh version of sad cake.......and if I make it.....not often these days......I add a bit of butter and sugar......but that isn't the 'old way'.
These days when I make pastry, I make exactly enough...only shred of pastry left over...certainly not enough to make sad cake......we do not need the temptation.

[south aussie]

Originally Posted by steeljack

Think, maybe he/she is asking about the stuff Grandmas used to make during the 50s (no fancy ingrediants, just stuff in cupboard , it was about 1/2" thick and you slathered it with butter .

Nowt wrong wi that owd lad!

[jaysay]

Originally Posted by south aussie

Nowt wrong wi that owd lad!

I'll second that

[entwisi]

In a similar vein potato cake as above but use up cold mash spuds, lovely with a spreading of garlic butter warm from the oven.

[jaysay]

Originally Posted by entwisi

In a similar vein potato cake as above but use up cold mash spuds, lovely with a spreading of garlic butter warm from the oven.

My other half's been getting me some shop made ones the last couple of weeks entwisi, I hadn't had any for ages, really enjoyed them. I also like Malt Bread too, can't get enough of it, thick slices with lots of butter

[flashy]

i always thought sad cake was the one without the currants


or so the grumpy old man next door always told me