Saturday, 21 January 2012

Lancashire Nuts

Intrigued by a class on the schedule for the county WI show for "Lancashire Nuts", I set about finding out what they were ? Now I consider myself to be pretty well informed when it comes to all things foodie but this is one local delicacy I wasn't aware of and had never baked. I located two recipes on the internet and one in a recipe booklet I have in my archive, all slightly different. I haven't been able to find any history as to why they are called Nuts even though they don't contain nuts or anything about them looks like a nut, so if anyone can let me know their origins I would be grateful.

One of my fellow baking enthusiasts @Janemorecakepls, also a fellow WI member thinks they are a bit like a Lancashire version of a whoopie pie, and given the results when I baked the recipe I would tend to agree. You can apparently fill them with jam, lemon curd or butter-cream and they are a nice cross between a cake and a biscuit. 

  • 4oz Quality Margarine
  • 4 oz sugar
  • 4oz cornflour
  • 4 oz self raising flour
  • 1 egg
  • pinch of salt

  • Cream your margarine and sugar together until light and fluffy
  • Add all the ingredients and mix well, your mix will be firmer than a normal cake mix
  • Spoon onto a greased baking tray using a teaspoon
  • Flatten your dollops with the back of your teaspoon slightly
  • Bake in a pre heated oven at 150-160c for approx 20 minutes until firm and lightly golden
  • Cool on a wire tray and sandwich two together with your desired filling


Choclette said...

What fun to find a little known local recipe - sounds good too.

Lyndsey Jennings said...

I knew I had seen a recipe for this somewhere and finally found it in a copy ofEconomical Recipes from The Kitchens of Bury Soroptimists and Their Friends
circa 1948. It has a couple of minor differences but largely the same-will have to make these soon I think :)

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