Slug Cake

 From time to time, I get asked "What is Slug Cake?"
Once I get over the initial shock that there are still poor unfortunate souls out there who don't know about the internationally renowned, baked goodness that is slug-cake, I figured I should take the time to spread the word..........
Cosmic Fool (Cos) was one of the original moderators over on the UKPagan forum.
He was a wonderful human being, who had the gift of dealing with all men equally,
with wit and charm.
Sadly in 2006, he was taken from us far too early
This recipe was one of his, and whenever there is a gathering I will make a couple of loaves in his memory.
A couple of years ago, at a gathering, our hosts grand-daughter was offered a slice.
She politely refused in the manner of all small children; i.e. at full volume;
"I'm not eating that. It's got slugs in!"
Needless to say, it was immediately renamed as slugcake.
Cosmic Fool's Teacake
aka Slugcake
½ pint of boiling water
1 teabag
1 egg
 8oz Sultanas
4oz soft brown sugar
8oz Self raising flour
(makes one loaf)
Drop the teabag into the boiling water, stir and allow to brew.
(The stronger, the better.)
Remove teabag, pour into a mixing bowl, add the sultanas and sugar. 
Stir, then allow to soak for at least one hour.
Preheat the oven to 180ºC
Add the egg and the flour to the mix and stir well.
Pour into a 2lb loaf tin.
Bake at 180ºC for 45 minutes.
Remove from the oven and check with a skewer that it is cooked through. 
(If not, return to the oven until done.)
Allow to stand in the tin for 30 minutes, then turn out onto a rack.
Eat with butter, spread or on its own.

Will keep for several days (apparently)

2 comments:

  1. Pardon my yankee ignorance....what is a sultana?

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    Replies
    1. It's a dried grape, similar to a raisin. You may know them as golden raisins.

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