Soul Cakes

Prepare the Dry Ingredients:

In a large mixing bowl, sift together the flour, mixed spice, ground ginger, and ground cinnamon.

Mix in the Butter:

Cut the butter into small pieces and rub it into the flour mixture until it resembles breadcrumbs.

Add the Wet Ingredients:

If using saffron, steep it in a small amount of warm milk and let it sit for 10 minutes.

Make a well in the center of the flour and butter mixture. Pour in the beaten egg, milk (or ale), and honey (or molasses). If using saffron, add it to the mixture, along with the lemon or orange zest.

Combine the Dough:

Mix everything together to form a soft dough.

Add the Currants or Raisins and seeds (seeds are optional):

Reserve some fruit to place on top

Gently fold in the currants or raisins.

Form the Cakes:

Turn the dough onto a lightly floured surface and roll it out to a thickness of about 1cm (1/2 inch). Use a round cutter to cut out the cakes.

Place fruit on top in the shape of a cross

Bake the Cakes:

Preheat your oven to 180°C (350°F). Place the cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until lightly golden.

Cool and Serve:

Allow the cakes to cool on a wire rack. Serve them as they are, or optionally, you can mark them with a cross before baking, in keeping with the tradition of soul cakes.

Notes:

Adjust the amount of honey or molasses to your taste. The original recipe might have used less, or none at all.

Spices would have been a luxury item in historical times, so feel free to modify the types and amounts based on availability and preference.

Milk or ale would have been used depending on the region and available resources. Ale adds a robust flavor, while milk provides a softer texture.