Derbyshire Oatcakes

Answer 1

Ingredients

• 1 lb Mixed dried fruit
• 8 oz Sugar
• 1/2 pt Hot tea
• 1 Egg
• 1 lb Self-raising flour
• 1/2 ts Mixed spice
• 1/2 ts Grated nutmeg
• 2 tb Marmalade

Pour the hot tea over the dried fruit and sugar, leave to soak overnight. Next day, heat the oven to 300oF Mark 2. Grease and line a 7 inch cake tin or two 1 lb loaf tins. Stir the egg, flour, spices and marmalade into the fruit, sugar and tea mixture. Pour into the tin or tins and bake for 1 1/2 - 2 hours, until firm to the touch and a skewer pushed into the cake comes out clean. DO NOT OPEN THE OVEN DURING THE FIRST HOUR OF BAKING TIME !!! This cake will keep well.

Answer 2

Ingredients

• 1 lb Fine oatmeal *
• 1 lb Flour
• 1 oz Yeast
• 1 ts Sugar
• 1 ts Salt
• 2 1/2 pt Warm water to mix (aprox.)
• FOR SMALL QUANTITY- 2 tb Flour
• 2 tb Oatmeal
• 1 ts Baking powder

Water to mix * If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with sugar and add 1/2 pint of the warm water. Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. Set aside in a warm place until well risen, about 30 mins. Grease a large frying pan heat. Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side. Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup. To make a small quantity mix the flour, oatmeal and salt with the water to form a thin batter, and add the baking powder just before cooking. The oatcakes will keep for 2 - 3 days, or for 3 months if frozen.