1/2 Photos of English Hop Picker's Oast Cakes
French Tart's Note:
Oast Cakes were traditionally prepared by casual labourers as a quick but filling snack in the hop gardens of Kent, also known as the Garden of England. The hop pickers prepared the mixture earlier in the day, often with parsnip wine, then shallow fried the balls of dough in lard over the campfire during their afternoon break. Some people believe they taste better when deep fried. However, they are always best when eaten fresh and warm, and shallow frying is fine as well as being healthier!
My Private Note
Units: US | Metric
- 1Sift the flour and baking powder into a bowl.
- 2Rub in the lard or butter until the mixture resembles breadcrumbs.
- 3Add the sugar and currants before mixing in the lemon juice with the wine, sherry or beer until the dough is soft but not wet.
- 4Roll out thinly and cut into rounds.
- 5Shallow fry in a little oil until golden brown on both sides.
- 6You may deep fry the balls if you wish, but you will probably need to drain them on kitchen paper.
- 7Eat immediately.
- 8For Vegetarian do not use Lard.
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Nutritional Facts for English Hop Picker's Oast Cakes
Serving Size: 1 (73 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 460.7
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 6.1 g
- Cholesterol 14.6 mg
- Sodium 48.2 mg
- Total Carbohydrate 73.4 g
- Dietary Fiber 2.9 g
- Sugars 28.6 g
- Protein 6.7 g
The following items or measurements are not included: