This was a spur-of-the-moment bake this week, and in just over 1 hour after reading the recipe, I was taking this picture. Not as fast as scones, admittedly, but made from store-cupboard ingredients and comes together in mere minutes.
I found the recipe in a manuscript recipe book from The Wellcome Library, an impressively long-lived book containing over 100 years of family entries, starting around 1750.
The use of bicarbonate of soda became popular in the 19th century for its speed and ease of use, especially in areas where fresh yeast was difficult to come by. This is a very early recipe – not the earliest I’ve found – that award goes to the recipe in “The Virginia Housewife” by Mary Randolph, published in the US in 1824, but this recipe has the added deliciousness of currants and candied peel.
Notes in the book suggest a larger proportion of peel and fruit can be used if liked, but I think it’s perfect as is. Best enjoyed fresh from the oven, it is delicious plain and also spread with an indulgent layer of butter.
You can add a little lemon juice to sour the milk if liked – the bicarbonate reacts best with acidity – or you could use buttermilk, a mixture of milk and plain yogurt or whey.
450g plain flour
115g caster sugar
115g unsalted butter
60g candied orange peel – diced small
1tsp bicarbonate of soda
- Preheat the oven to 180°C, 160°C Fan.
- Butter a square, 20cm tin or cover a baking sheet with parchment if you want to bake it freeform.
- When the oven is heated, mix the flour, currants, sugar, peel and soda in a bowl.
- Melt the butter in the microwave or in a pan on a low heat.
- Add the milk (or whatever liquid you are using) to the melted butter and pour into the dry ingredients.
- Mix thoroughly and either shape into a round on the baking sheet or in the tin, if using. Try and mound the mixture up into a dome shape, if possible, but don’t faff about too much The quicker you get the cake into the oven after adding the liquid, the more lift you’ll get from the reaction of the soda.
- Bake for 50-55 minutes, until a skewer inserted into the middle comes out clean. Turn the sheet/tin around after 30 minutes to help with even colouring.
- Cool the cake on a wire rack.
- Enjoy warm.