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I can't remember where I first came across this cake but while doing some research I kept finding two different versions of the recipe. One uses egg whites and is baked in a loaf tin whereas the other is a yeast cake and is formed into 'lady' shaped buns.
I started by following the latter recipe but it came out as a very sticky batter instead of the expected dough.
After leaving it to rise overnight I put half in a loaf tin then worked in extra flour until it was a bit easier to handle. I then shaped into the lady shapes as described in the recipe. Unfortunately none of the recipes on the Internet had photos so I don't know if mine looked anything like the originals. One of the cakes looked more like an Owl.
They were probably more like Two Fat Lady Cakes. We tried one and it was a fairly decent light bun with a hint of spice. When we tried a slice from the loaf version. It was light and crumbly and would make a good sponge cake.
- 1 cup of milk
- 1/4 cup of sugar
- pinch of salt
- 3 tbs oil or melted butter
- 1 tsp dried yeast
- 1 tsp mixed spice
- 2 eggs
- between 3-4 cups of flour
Mix everything together and leave to rise overnight. Knock it back then make into buns.
This version of the recipe from the same site as above has a drier dough and gives better instructions on shaping the cakes:
Divide into 12 equal balls about 2 1/2 inches across. Cut each ball in half. Flatten one of the halves and shape into an oval for the body. Divide the other half of dough in two; make a round ball for head. With remaining dough make pencillike ropes 4 inches long. Cut in half for 2 arms. Press head and arms to body. (There are no legs.) Press raisins or currants deeply in place for the eyes and nose.
I could not find any pictures of the final cakes anywhere so I don't know how authentic mine look. Some web pages have recipes taken from books and refer to illustrations which aren't reproduced on-line.
Update: I've just been sent another version of the recipe which is very similar to the one I followed but mentions crossing over the arms. Like the others, the page contains a history of the cakes copied from a book and again, there is no picture of the finished cakes.