www.odlums.ie /recipes/gur-cake/

What you need:

  • 75g/3oz Odlums Cream Plain Flour
  • 350g/12oz Bread (day old, with crusts removed)
  • Cold Water
  • 1 level teaspoon Odlums Baking Powder
  • 225g/8oz Shamrock Dark Muscovado Sugar
  • 50g/2oz Butter or Margarine
  • 2 dessertspoons Goodall's Mixed Spice
  • 225g/8oz Shamrock Raisins
  • 1 large Egg (beaten)
  • 150ml/¼pt Milk
  • Rind of 1 Lemon

For Shortcrust Pastry

  • 350g/12oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 175g/6oz Butter or Margarine
  • Cold Water

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.Grease a small roasting tin or a 10” x 12” x 2” tin.
  2. Cover the bread with cold water and allow to stand while making the filling and the pastry.
  3. Make the pastry as per below, cover and leave in the fridge.
  4. Put the flour and baking powder into a bowl, add the sugar and rub in the butter/margarine. Mix in the mixed spice.
  5. Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat.
  6. Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.
  7. Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread and fruit mixture evenly over this.
  8. Cover with the other half of the pastry. Prick through top pastry with a fork or knife.
  9. Bake for about an hour. Leave in tin to cool. Cut in squares and sprinkle with icing sugar if liked.

For Shortcrust Pastry

  1. Put flour and salt into a bowl, coarsely rub in the butter/margarine.
  2. Add sufficient water to make a soft dough. Lightly knead.
  3. Pastry is best chilled before rolling.
gur cake

Gur Cake or Chester Cake

Category

Cakes

Cook Time

Approx 1 hour

What you need:

  • 75g/3oz Odlums Cream Plain Flour
  • 350g/12oz Bread (day old, with crusts removed)
  • Cold Water
  • 1 level teaspoon Odlums Baking Powder
  • 225g/8oz Shamrock Dark Muscovado Sugar
  • 50g/2oz Butter or Margarine
  • 2 dessertspoons Goodall's Mixed Spice
  • 225g/8oz Shamrock Raisins
  • 1 large Egg (beaten)
  • 150ml/¼pt Milk
  • Rind of 1 Lemon

For Shortcrust Pastry

  • 350g/12oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 175g/6oz Butter or Margarine
  • Cold Water

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.Grease a small roasting tin or a 10” x 12” x 2” tin.
  2. Cover the bread with cold water and allow to stand while making the filling and the pastry.
  3. Make the pastry as per below, cover and leave in the fridge.
  4. Put the flour and baking powder into a bowl, add the sugar and rub in the butter/margarine. Mix in the mixed spice.
  5. Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat.
  6. Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.
  7. Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread and fruit mixture evenly over this.
  8. Cover with the other half of the pastry. Prick through top pastry with a fork or knife.
  9. Bake for about an hour. Leave in tin to cool. Cut in squares and sprinkle with icing sugar if liked.

For Shortcrust Pastry

  1. Put flour and salt into a bowl, coarsely rub in the butter/margarine.
  2. Add sufficient water to make a soft dough. Lightly knead.
  3. Pastry is best chilled before rolling.
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