Yorkshire Sly Cake (Dried Fruit & Nut Pie)

Yorkshire Sly Cake (Dried Fruit & Nut Pie) is a scrumptious, and conventional bake from Yorkshire and the North East of England.

An Tailored Outdated Classic Be-Ro Recipe

I’ve lastly made a Yorkshire Sly Cake (Dried Fruit & Nut Pie), typically known as squashed fly or fly cemetery pie, in response to my Yorkshire husband!

It’s a beautiful pie that originates from Yorkshire and the North East of England, much like a Cumberland Rum Nicky, however with a pastry lid.

There’s a recipe in a few my previous classic BeRo cookbooks, the place they recommend puff pastry with mincemeat.

Nevertheless, I’ve used do-it-yourself shortcrust pastry with a mix of dried fruits and nuts, in as we speak’s recipe, which supplies a superb texture, in addition to style.

There are a couple of recipes on-line, and in previous Yorkshire cookbooks I’ve; however ultimately I adopted a recipe I discovered right here: Sly Cake

Right here’s what “Baker Mike” says, who shared the recipe on the Traditonal Yorkshire Recipes websire and within the Keighley Information:

“Sly cake goes deep again into are Yorkshire baking heritage and may have variations of filling across the West Driving, resembling dates, figs and walnuts. Historically darkish squashy dried fruits have been used like currant and sultanas being sweetened with sugar and butter and baked in an previous dinner plate.”

However, why Sly Cake? Legend says, and once more Mike explains, {that a} baker’s daughter known as Margaret fell in love with a person who lived on her road.

She smuggled love letters into muffins that she gave him when he purchased one thing from her father’s store.

Thus the muffins that carried the hidden love letters are fittingly known as sly muffins, regardless that it’s a pie!

Different theories are primarily based on the phrase “sly” within the Yorkshire dialect, that means “secret”. It’s thought that on wanting on the pie, it’s only a double crust pie – so, fairly extraordinary.

However, on slicing into it, the wealthy buttered fruit and nut filling is revealed, and so the key is revealed as a fairly luxurious pie.

However again to as we speak’s recipe for Yorkshire Sly Cake (Dried Fruit & Nut Pie). Though you will note “squares” of this recipe in Baker’s outlets, often made with simply currants.

At house, a Sly Cake is historically baked on an enamel pie plate and even on an previous dinner plate, as my grandmother used to make use of for her pies.

I hope you get pleasure from this recipe as a lot as we do, and one of the best ways to serve it, is simply heat with thick cream, pouring cream or custard.

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Selfmade Shortcrust Pastry Recipe and Ideas

• Instead of currants and sultanas, use blended dried fruit.
• Add blended peel, for a citrus style, about 25g, in step 1,
• Use mincemeat rather than the dried fruits, as my Be-Ro cookbook suggests, and Puff Pasry for a flakier pie end.
• Bakers often simply add a currant filling – as in step 1, however with 425g currants. Bake it in a sq. or obling baking tray, mark the highest with diamond shapes earlier than baking as in step 4.
• For do-it-yourself shortcrust pastry comply with this recipe:
• 340g SR flour (12 ozs)
• 160g butter (6 ozs)
• chilly water (to combine, about 30ml)
• pinch of salt
• 1. Combine flour and salt in basin, rub within the butter till it resembles effective breadcrumbs.
• 2. Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is finest.
• 3. Permit pastry dough to sit back and “calm down” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.

One other Tasty Pin!

Recipe for Yorkshire Sly Cake (Dried Fruit & Nut Pie)

Yorkshire Sly Cake (Dried Fruit & Nut Pie)

Yield:
8 slices

Prep Time:
half-hour

Prepare dinner Time:
40 minutes

Complete Time:
1 hour 10 minutes

I’ve lastly made a Yorkshire Sly Cake (Dried Fruit & Nut Pie), typically known as squashed fly or fly cemetery pie, in response to my Yorkshire husband!

It’s a beautiful pie that originates from Yorkshire and the North East of England, much like a Cumberland Rum Nicky, however with a pastry lid.

There’s a recipe in a few my previous classic BeRo cookbooks, the place they recommend puff pastry with mincemeat.

Nevertheless, I’ve used do-it-yourself shortcrust pastry with a mix of dried fruits and nuts, in as we speak’s recipe, which supplies a superb texture, in addition to style.

There are a couple of recipes on-line, and in previous Yorkshire cookbooks I’ve; however ultimately I adopted a recipe I discovered right here: Sly Cake

This is what “Baker Mike” says, who shared the recipe on the Traditonal Yorkshire Recipes websire and within the Keighley Information:

“Sly cake goes deep again into are Yorkshire baking heritage and may have variations of filling across the West Driving, resembling dates, figs and walnuts. Historically darkish squashy dried fruits have been used like currant and sultanas being sweetened with sugar and butter and baked in an previous dinner plate.”

However, why Sly Cake? Legend says, and once more Mike explains, {that a} baker’s daughter known as Margaret fell in love with a person who lived on her road.

She smuggled love letters into muffins that she gave him when he purchased one thing from her father’s store.

Thus the muffins that carried the hidden love letters are fittingly known as sly muffins, regardless that it is a pie!

Different theories are primarily based within the phrase Sly within the Yorkshire dialect, that means “secret”. It is thought that on wanting on the pie, it is only a double crust pie – so, fairly extraordinary.

However, on slicing into it, the wealthy buttered fruit and nut filling is revealed, and so the key is revealed as a fairly luxurious pie.

However again to as we speak’s recipe for Yorkshire Sly Cake (Dried Fruit & Nut Pie). Though you will note “squares” of this recipe in Baker’s outlets, often made with simply currants.

At house, a Sly Cake is historically baked on an enamel pie plate and even on an previous dinner plate, as my grandmother used to make use of for her pies.

I hope you get pleasure from this recipe as a lot as we do, and one of the best ways to serve it, is simply heat with thick cream, pouring cream or custard.

Components

• 1lb/454g shortcrust pastry, do-it-yourself or store purchased
• 5oz/150g dried currants and dried sultanas, or dried blended fruit
• 7oz/200g dried dates
• 3oz/75g walnuts, crushed
• 2oz/50g white granulated sugar
• 2 teaspoons blended spice
• Zest and juice from a small lemon
• 5fl oz/150ml water
• 1 x egg, crushed, for the egg wash
• Caster sugar

Directions

1. Add the chopped dates, currants and sultanas (or blended fruit), walnuts, lemon zest, lemon juice, blended spice and sugar to a pan with the water and cook dinner down, stirring until the water evaporates, then depart to chill. You ought to be left with a thick combination that’s nonetheless moist, however not too runny.
2. Divide the pastry into two rounds and roll out to suit a big buttered enamel pie plate or a dinner plate.
3. Unfold the fruit combination onto the pastry base, brush the crushed egg over the sides and roll out the pastry lid to suit and seal the sides with finger and thumb. Make 2 cuts in the course of the pie. When you have any extra pastry, add pastry leaves or shapes to the pie lid.
4. Glaze with somewhat egg or milk, sprinkle over some caster sugar, and bake in a preheated oven 190C/170C fan/Fuel Mark 5 for round 40 minutes until pie is golden brown.
5. As soon as baked, frivolously mud with extra caster sugar and permit to chill within the plate earlier than slicing

Notes

Instead of currants and sultanas, use blended dried fruit.

Add blended peel, for a citrus style, about 25g, in step 1,

Use mincemeat rather than the dried fruits, as my Be-Ro cookbook suggests, and Puff Pasry for a flakier pie end.

Bakers often simply add a currant filling – as in step 1, however with 425g currants. Bake it in a sq. or obling baking tray, mark the highest with diamond shapes earlier than baking as in step 4.

For do-it-yourself shortcrust pastry comply with this recipe:

340g SR flour (12 ozs)
160g butter (6 ozs)
chilly water (to combine, about 30ml)
pinch of salt

1. Combine flour and salt in basin, rub within the butter till it resembles effective breadcrumbs.

2. Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is finest.

3. Permit pastry dough to sit back and “calm down” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.

Vitamin Data

Yield 8

Serving Measurement 1

Quantity Per Serving

Energy 556Complete Fats 20gSaturated Fats 8gTrans Fats 0gUnsaturated Fats 10gLdl cholesterol 81mgSodium 275mgCarbohydrates 90gFiber 7gSugar 62gProtein 10g