Original mint cake
Kendall's mint cake is the celebrated Cumbrian energy snack for walks in the Lake District. It was even taken up to Everest. Today it is made with glucose syrup but the original recipes uses milk, low heat and relentless stirring.
- 450 g sugar
- 150 ml milk
- several drops of peppermint or spearmint essence
- Mint leaves to decorate (optional)
Put the milk and sugar into a small saucepan on a low heat. Stir until the sugar is melted. Keep stirring continuously until the mixture thickens and steam is coming off the top, about 15 minutes.
Pour into a greased cake tin. Leave to cool, pressing in a few mint leaves if desired.