For many years I lived in Lancashire, right on the border with Yorkshire and its a county I know quite well and love a lot. I know Yorkshire food – which is much more than just Yorkshire pudding, is fine fare, and I found this recipe for Yorkshire cakes which sound rather nice. I can imagine them still warm from the oven, split and buttered… and a cup of Yorkshire tea of course!
- 8 oz flour
- ½ tsp salt
- 1 tsp sugar
- ½ oz yeast
- 1 oz Spry (vegetable fat)
- 1 gill warm milk or milk and water ( a gill = ¼ pint)
- 1½ oz currants or currants and peel
- rub fat and flour together, cover and keep warm
- cream yeast and sugar
- pour creamed yeast into the flour, add milk and mix to a light dough
- cover and let rise in a warm place
- add fruit, knead and divide in three, and shape into round teacakes
- let them prove in a warm place for 20 mins
- bake in a quick oven (gas mark 8, 450°F) for 12 mins
- when ready brush with Spry
Lois Elsden 