Somerset Easter Cakes (Otherwise known as Sedgemoor Easter Cakes)


This has a little bit of a deceptive name as, to my knowledge, there is no real connection with Easter outside of being an occasional gift. According to the cookbook Cattern Cakes & Lace, the story behind this links all the way back to 6th July 1685 during the battle of Sedgemoor. The Duke of Monmouth was fleeing from the battle and fell. A local woman then found him and, thinking he was homeless and in need of sustenance, gave him some of these cakes to help him recover. Who knows if that is really true, but it certainly is a sweet story.


The end result should be something like a rock cake. Give this local recipe a try for yourselves!


You will need:
8 oz Plain Flour (Sifted)
4 oz Butter (cut into small pieces)
4 oz Currants
4 oz Caster Sugar
1 tsp Cinnamon
1 Egg Beaten
2 tbsp Brandy (optional)
Milk as needed to make a soft dough


Rub the butter into the flour until it starts to resemble fine breadcrumbs.

Add the remaining dry ingredients and mix well.

Beat the brandy and egg together.

Make a well in the dry mix then add the egg & brandy mixture. Pull the dry ingredients in and mix well.

Add enough milk to make the mixture have consistency somewhat similar to a slightly wet pastry.

Put dessertspoons of the batter into individual cases, this should be a little like when making mince pies. You can sprinkle the tops with a little sugar at this stage if you want a sweeter bun.

Bake in an oven at 180c for about 20 minutes until the tops go golden brown.

Remove from the oven and allow to cool on a rack.