Sift the flour and rub in the slightly softened butter. Work the yeast with a teaspoon of sugar until it is creamy. Mix the flour with the eggs, yeast and enough milk to make a light dough. Leave to rise in a warm place for thirty minutes. Work in the sugar and spice and form into flat buns. Leave in a warm place for fifteen minutes, and then bake at 425°F, 220°C, gas mark 7 for fifteen minutes. These were distributed on All Souls’ Day (November 2nd) until about 1850. In parts of Cheshire and Shropshire, children still go ‘souling’ at the end of October, singing from house to house and collecting money.