Today’s recipe is for Coventry God Cakes, a traditional regional recipe from The Midlands in England, these have only 4 ingredients in them.
Also Known as Coventry Godcakes
Today’s recipe is for Coventry God Cakes, a traditional regional recipe from The Midlands in England.
These triangular puff pastry pies are filled with mincemeat, with an optional slug of rum added, and are baked with an egg white and sugar coated glaze.
Traditionally given by godparents to their god children on their confirmation, or at Easter, the triangular shape and markings is said to represent The Holy Trinity.
The size of each God Cake denoted the wealth of the giver and the family, so there was much competition to make them larger than other families!
This recipe is very simple to make when using ready made puff pastry, and I was able to use up some homemade mincemeat that was leftover from Christmas.
I made 8 God Cakes, but they were on the large size, so this recipe would also yield up to 12 smaller ones.
Just Four Ingredients
- 1 x 475g ready-rolled ready-made puff pastry
- 300g mincemeat
- 1 egg white, whisked with a teaspoon of water
- Caster sugar
- 1 tablespoon rum (optional)
Historical and Culinary Notes
- Use high quality shop bought mincemeat, or homemade mincemeat.
- You can make your own puff pastry, but ready-made and ready-rolled cuts back on time and is just as good.
- I found the original recipe in Farmhouse Cookery by Reader’s Digest
‘Notes and Queries’ by “JWS” in the ‘London Standard’ of Wednesday 24 September 1856 notes that; “Coventry God-Cakes. – Can any of your readers give me information respecting the ancient custom in the city of Coventry of sending God cakes on the first day of the year. They are used by all classes, and vary in price from a halfpenny to one pound. They are invariably made in a triangular shape, an inch thick, and filled with a kind of mincemeat. I believe the custom is peculiar to that city, and should be glad to know more about its origin. So general is the use of them on January 1, that the cheaper sorts are hawked about the streets, as hot cross buns are on Good Friday in London.” From The Foods of England Project
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Pin me for Later Baking
Recipe for Coventry God Cakes
Coventry God Cakes
Today’s recipe is for Coventry God Cakes, a traditional regional recipe from The Midlands in England.
These triangular puff pastry pies are filled with mincemeat, with an optional slug of rum added, and are baked with an egg white and sugar coated glaze.
Traditionally given by godparents to their god children on their confirmation, or at Easter, the triangular shape and markings is said to represent The Holy Trinity.
The size of each God Cake denoted the wealth of the giver and the family, so there was much competition to make them larger than other families!
This recipe is very simple to make when using ready made puff pastry, and I was able to use up some homemade mincemeat that was leftover from Christmas.
I made 8 God Cakes, but they were on the large size, so this recipe would also yield up to 12 smaller ones.
Ingredients
- 1 x 475g ready-rolled ready-made puff pastry
- 300g mincemeat
- 1 tablespoon rum (optional)
- 1 egg white, whisked with a teaspoon of water
- Caster sugar
Instructions
1. Preheat oven to 220C/200C Fan/400F. Like a large baking tray with baking paper.
2. Unroll the puff pastry and cut it into equal squares - such as 2” (5cms) squares or larger for bigger pies.
3. Place 1 to 2 heaped teaspoons of mincemeat on the middle, brush all 4 sides with a little water and fold the pastry over to form a triangular shape pasty.
4. Brush the tops of each one with the egg white and sprinkle the sugar over the top.
5. Place them on the baking tray and bake in preheated oven for 12 to 15 minutes until they are puffed up and golden brown.
6. Serve warm with cream, brandy or rum butter.
7. If adding the rum, mix into the mincemeat before adding the filling.
Notes
Use high quality shop bought mincemeat, or homemade mincemeat.
You can make your own puff pastry, but ready-made and ready-rolled cuts back on time and is just as good.
I found the original recipe in Farmhouse Cookery by Reader's Digest
'Notes and Queries' by "JWS" in the 'London Standard' of Wednesday 24 September 1856 notes that; "Coventry God-Cakes. - Can any of your readers give me information respecting the ancient custom in the city of Coventry of sending God cakes on the first day of the year. They are used by all classes, and vary in price from a halfpenny to one pound. They are invariably made in a triangular shape, an inch thick, and filled with a kind of mincemeat. I believe the custom is peculiar to that city, and should be glad to know more about its origin. So general is the use of them on January 1, that the cheaper sorts are hawked about the streets, as hot cross buns are on Good Friday in London." From The Foods of England Project
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 118Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 11mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
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