Warm Soul Cakes with Clotted Cream

Warm soul cakes arrive as soft, cross-scored rounds studded with currants and mixed spice, finished with a cool spoon of clotted cream. They echo Currants for the Night Beggars, when Allhallowtide bakehouses kept the door open for singers trading a prayer for cake.

Serves 6

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Ingredients

• 2 cups plain wheat flour
• 2/3 cup dried currants
• 6 tbsp unsalted butter
• 1 tsp mixed spice
• 1/4 cup light brown sugar
• 1/3 cup whole milk
• 1 large egg
• 6 oz clotted cream

Instructions

1. 1Preheat oven to 350°F and grease a baking sheet.
2. 2Rub butter into the flour until crumbly then stir in mixed spice, sugar, and currants.
3. 3Beat the egg with the milk and add to the dry ingredients mixing to a soft dough.
4. 4Divide into 12 rounds about 2 inches across and mark each with a cross on top.
5. 5Bake for 18-20 minutes until risen and pale gold.
6. 6Serve the cakes warm split open and topped with generous spoonfuls of clotted cream.