English Hop Picker's Oast Cakes

Oast Cakes were traditionally prepared by casual labourers as a quick but filling snack in the hop gardens of Kent, also known as the Garden of England. The hop pickers prepared the mixture earlier in the day, often with parsnip wine, then shallow fried the balls of dough in lard over the campfire during their afternoon break. Some people believe they taste better when deep fried. However, they are always best when eaten fresh and warm, and shallow frying is fine as well as being healthier!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 8  ounces flour
• 1⁄2 teaspoon baking powder
• 2  ounces  lard or 2  ounces butter
• 2  ounces caster sugar
• 3  ounces currants
• 1  teaspoon lemon juice
•  wine or  sherry wine or  beer
• 1  teaspoon mixed spice
•  oil, for frying

Directions

1. Sift the flour and baking powder into a bowl.
2. Rub in the lard or butter until the mixture resembles breadcrumbs.
3. Add the sugar and currants before mixing in the lemon juice with the wine, sherry or beer until the dough is soft but not wet.
4. Roll out thinly and cut into rounds.
5. Shallow fry in a little oil until golden brown on both sides.
6. You may deep fry the balls if you wish, but you will probably need to drain them on kitchen paper.
7. Eat immediately.
8. For Vegetarian do not use Lard.