• 1 stick (120 g) butter or generous ⅜ cup clotted cream (the latter is preferred in the medieval recipe)
• ½ cup (120 g) castor sugar
• ¼ teaspoon ground cloves
• ¼ teaspoon ground mace
• 1 teaspoon saffron, soaked in 2 tablespoons warm water
• 2 eggs plus 1 extra yolk
• 2 cups (240 g) self-raising flour

Cream the butter or cream with the sugar and dry spices. Strain in the saffron water. Beat in the eggs and finally the flour, a little at a time. When the mixture is well beaten place spoonfuls on a well-greased baking tin. Space well apart, as they will spread and rise during cooking. The original recipe says, “the paste will be very short, therefore make them very little”. A scant tablespoonful is about the right amount for each little cake. Bake at 400°F (200°C, Gas Mark 6) for 8 to 12 minutes.