Gloucester Dripping Cakes Recipe Here!!

[peachybabe]

Remembered fondly by residents and visitors to Gloucester over the years, many have sought the recipe to enable them to relive some very enjoyable moments from their childhood.

The ones that I remember did not have fruit, and should not be confused with lardy cakes, Eccles cakes, Chelsea buns, etc. But thank you to those who submitted recipies for these with a good heart!

Anyway now. For all those who have craved the taste if a Gloucester Dripper, and have followed this post over the last few years in anticipation,

HERE WE GO!

Dripping Cakes

2lb bread flour
Half oz of fresh yeast

Mix these with tepid water till you get a sticky dough (you'll need plenty of flour on work surface) cover with a damp tea towel and leave to rest.

While that's resting beat up in a mixer

8oz margarine
8oz White shortening(Trex, Cookeen, White Flora or lard if you struggle to get shortening)
8oz granulated sugar
8oz demerera sugar

1) Beat till it's spreadable, it will lighten in colour.
2) Flour your table well and roll out the dough to about 18x30 inches.
3) Cover 2 thirds of the dough with half the fat mix.
4) Fold as if making flaky pastry (the third with no fat to the middle of the area with fat)
5) Repeat steps 3 and 4
6) Cover again and rest for thirty minutes.
7) Roll out gently to size and place in a 9x15 inch grease proof lined deep sided tray (a meat tray will be just the job) and cut through with a scraper 3x5 (15pieces).
8) Cover and leave to rise to top of tray then bake for 10 to 15 minutes at 200 degrees c

Allow to cool for ten minutes then turn upside down. Any fat left on grease proof paper, just pour it back on top, then leave the drippers to cool down for another ten minutes.

There you have it, DRIPPERS!!