God’s Kitchels

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb puff pastry
  • 8oz currants
  • 3oz chopped candied peel
  • ½ teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2oz ground almonds
  • 2oz butter


    These cakes were made in Suffolk during the twelve days of Christmas, from December 25th to January 6th, and were specially kept for visiting god-children, as this was the one time of the year when they were certain to pay a visit to their godparents. There used to be a saying ‘Ask me a blessing and I will give you a kitchel.’

    Divide the pastry into two pieces and roll out each piece to a thin square. Mix the currants, peel, spices and almonds and stir into the melted butter. Spread this filling evenly on to one piece of pastry to within half-an-inch of the edge. Moisten the edge with water and press on the second piece of pastry. Press the edges together well. With the back of a knife, mark the top of the pastry into two-inch squares without cutting through the filling. Bake at 425°F, 220°C, gas mark 7 for twenty-five minutes. Sprinkle with caster sugar and divide into small cakes, where marked, while still warm.