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 Previous Classic Be-Ro Recipe

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

It’s a stunning 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 counsel puff pastry with mincemeat.

Nonetheless, I’ve used selfmade shortcrust pastry with a combination of dried fruits and nuts, in as we speak’s recipe, which provides a wonderful texture, in addition to style.

There are just a few recipes on-line, and in previous Yorkshire cookbooks I’ve; however in the long run 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 might have variations of filling across the West Using, 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 referred to as Margaret fell in love with a person who lived on her road.

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

Thus the truffles that carried the hidden love letters are fittingly referred to as sly truffles, regardless that it’s a pie!

Different theories are based mostly 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 strange.

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

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

At dwelling, 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 take pleasure in this recipe as a lot as we do, and the easiest way to serve it, is simply heat with thick cream, pouring cream or custard.

Pin me for Later Baking

Extra Yorkshire Recipes

Pin me Too!

Home made Shortcrust Pastry Recipe and Suggestions

• Rather than currants and sultanas, use combined dried fruit.
• Add combined 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 selfmade 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 high quality breadcrumbs.
• 2. Utilizing a knife to chop and stir, combine with chilly water to kind a stiff dough. Don’t over combine, mild of hand is greatest.
• 3. Permit pastry dough to relax 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

Cook dinner Time:
40 minutes

Complete Time:
1 hour 10 minutes

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

It’s a stunning 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 counsel puff pastry with mincemeat.

Nonetheless, I’ve used selfmade shortcrust pastry with a combination of dried fruits and nuts, in as we speak’s recipe, which provides a wonderful texture, in addition to style.

There are just a few recipes on-line, and in previous Yorkshire cookbooks I’ve; however in the long run 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 might have variations of filling across the West Using, 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 referred to as Margaret fell in love with a person who lived on her road.

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

Thus the truffles that carried the hidden love letters are fittingly referred to as sly truffles, regardless that it is a pie!

Different theories are based mostly 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 strange.

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

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

At dwelling, 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 take pleasure in this recipe as a lot as we do, and the easiest way to serve it, is simply heat with thick cream, pouring cream or custard.

Elements

• 1lb/454g shortcrust pastry, selfmade or store purchased
• 5oz/150g dried currants and dried sultanas, or dried combined fruit
• 7oz/200g dried dates
• 3oz/75g walnuts, crushed
• 2oz/50g white granulated sugar
• 2 teaspoons combined 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 combined fruit), walnuts, lemon zest, lemon juice, combined spice and sugar to a pan with the water and cook dinner down, stirring until the water evaporates, then depart to chill. You need 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 perimeters and roll out the pastry lid to suit and seal the perimeters with finger and thumb. Make 2 cuts in the midst of the pie. When you’ve got any extra pastry, add pastry leaves or shapes to the pie lid.
4. Glaze with a bit 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, evenly mud with extra caster sugar and permit to chill within the plate earlier than slicing

Notes

Rather than currants and sultanas, use combined dried fruit.

Add combined 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 selfmade 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 high quality breadcrumbs.

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

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

Diet Info

Yield 8

Serving Dimension 1

Quantity Per Serving

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