Winter Oatmeal Cakes

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 oz bacon fat, dripping or butter
  • Scant ¼ pint water
  • 4 oz coarse oatmeal
  • ¼ teaspoon salt
  • ¼ teaspoon bicarbonate of soda

    Method

    Heat the fat with the water until the fat melts. Stir the oatmeal with the salt and bicarbonate of soda. Add the liquid and stir well to make a stiff paste. Form into eight balls and squash these flat, pressing more oatmeal into each side. They should be about ⅓in. thick. Cook on both sides on a lightly greased griddle, hotplate or frying pan, or bake at 350°F, 180°C, gas mark 4 for thirty minutes. Eat hot or cold with butter, cheese or marmalade. These may be kept in a tin, or more traditionally buried in oatmeal in a meal-chest. If not freshly-baked, they should be reheated before serving.