I was delighted to read your article on soul cakes (English Heritage sites to give out ‘soul cakes’ to Halloween visitors, 26 October). Here in north-east Cheshire, the practice of souling continues in a number of villages.
Each year, the Antrobus Soul Cakers from our village perform their play for two weeks in local pubs, often two or three times a night. They wear traditional costumes and memorise the words handed down the generations. Their reward is a pint or two, and money in the hat for charity.
The events are very popular, often standing room only. We have made soul cakes for our village shop too. It is much more attractive than the festival of plastic that the imported Halloween has become.
Susan Sinagola
Antrobus, Cheshire
• I just made a trial batch of soul cakes – a great success. A couple of points for anyone who wants to try them: they could carry heavier spice and more oats. I used rolled oats this evening, and will try oatmeal next time. Don’t make the mixture too moist – I’d say a stiff dough, rather than soft. They burn easily so keep an eye on them. I think these could be cooked on a griddle as an alternative. All in all, a useful addition to my teatime repertoire.
Martin Bates
London
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