- Keep in a tin for a week before eating

My granny always made this Harcake recipe for Halloween.

We used to laughingly call it hardcake because it is a kind of dryish crunchy oatcake, but it has a delicious ginger tang and just reminds me of this time of year.

I thought it was a Lancastrian thing, but I read it was also made in Yorkshire and Herefordshire.

It is also known as Soul-Mass Cake and it’s most traditionally eaten on all-souls day which this year is the 2 November, so you just have time to make it.

It's mentioned in Thomas Blount's 'Glossographia' dictionary of 1656 as:

"Soul-masse-Cakes, are certain oaten cakes, which some of the wealthier sort of persons in Lancashire [1674 adds Herefordshire, &c.] use still to give the poor on All-Souls day.”

It seems we are meant to give them away, so make them and let's see what happens!

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Simple ingredients

Simple ingredients

Tempting but try and leave them for the week before eating...

Tempting but try and leave them for the week before eating...

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