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farming in the quantocks

Somerset Easter Cakes

A traditional British recipe from the West of England, sourced from Cattern Cakes and Lace

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18
Calories 1 kcal
Author Fiona Maclean


  • 8 oz Plain Flour Sifted
  • 4 oz Butter Sut into small pieces
  • 4 oz Currants
  • 4 oz Caster Sugar
  • 1 teaspoon Cinnamon
  • 1 Egg Beaten
  • 2 tablespoons Brandy
  • Milk as needed to make a soft dough


  1. Rub the butter into the flour till you have a 'fine breadcrumb' mix
  2. Add the remaining dry ingredients and mix well

  3. Beat the egg and brandy together

  4. Make a well in the dry mix and add the egg mixture. Pull the dry ingredients in and mix thoroughly

  5. Add enough milk to make a 'dropping' consistency - a bit wetter than pastry

  6. Put dessertspoons of the batter into individual bun cases (I used mincepie pans). You can sprinkle the tops with a little sugar at this stage if you want a sweeter bun, or ice them with sugar glaze when cooled.

  7. Bake in a pre-heated oven at 180c for about 20 minutes till the tops go golden brown. If necessary turn to ensure even cooking

  8. Remove from the oven and allow to cool on a rack before storing in an airtight tin