Kendal Mint Cake is based on a traditional recipe and originates back to 1918. It was given a tremendous boost when, after advertising in a climbing magazine, the makers were approached by the 1953 expedition to Everest. Could they supply mint cake to them within 7 days?
The Kendal Mint Cake had to be packed in high altitude packs for inclusion in the supplies to be sent on ahead, hence the need for haste. Fortunately, they had sufficient stock to meet the needs. The staff willingly gave up their sweet ration coupons to comply with the law.
Sir Edmund Hillary and Sherpa Tensing ate this mint cake on top of Everest as they gazed at the world below. This resulted in increased sales of Kendal Mint Cake to walker’s climbers and visitors to the Lake District.
On our short walking breaks in the Lake District it seems to be something that guests have in their rucksack. It’s a glucose confection flavoured with peppermint, so it gives a real sugar boost when needed. There always seems to be a ready supply in shops all around the Lake District.
Here is a recipe below if you fancy making it yourself.
Ingredients for Kendal Mint Cake
- 500g of granulated sugar
- 150ml of milk
- 1/2 teaspoon of peppermint essence or oil
How to Make Kendal Mint Cake
- Place your sugar and milk and bring to a slow boil until the evaporation leaves behind a thick mixture don’t forget to keep stirring!
- Get a bowl of cold water and place a bit of the mixture into it and see if it can be rolled into a ball between you thumb and finger to test if it is ready
- Then if ready add 1/2 teaspoon of the peppermint essence the mixture
- Then butter a cake tin and pour the mixture into the plate and place in fridge until it is set
- Once set slice the cake into small bars