Cooking time: 15 to 20 minutes
Godcakes were handed out at the beginning of the year by godparents to godchildren. The idea was that when a godchild approached their godparent to request a blessing, they would come away with a double-whammy - a blessing and a cake. Historically, Godcakes ranged in size and price, depending on the pocket and generosity of the godparent.
These tasty treats are deliciously crispy on the outside and filled with mincemeat similar to a mince pie at Christmas. To jazz it up, some grand-mothers add a sweet filling made from currents, orange peel, spices and... a drop of rum.
The triangular shape, along with the three slashes in the top of the pastry, has led to speculation that the cakes were representative of the Holy Trinity.
- Preheat oven to 225°C / 450°F. Roll the pastry out to 5 mm / 1/4 inch thick and trim to 10 cm / 4 in squares.
- Place a generous teaspoon of mincemeat on each square. But don't be too generous, otherwise the mincemeat will squidge out when you press the pastry together.
- Dampen the edges of the pastry with a little water or milk and fold over to form a triangle.
- Press the edges of the triangle to form a seal/eject mincemeat all over the worktop.
- Cut three slashes in the top of your Godcakes.
- Brush the top with egg white and sprinkle with caster sugar.
- Bake for around 15 to 20 minutes until golden and well puffed up.
- Cool on wire rack.
With the kind assistance of the Coventry Telegrah
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