Yorkshire teacakes

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
  1. rub fat and flour together, cover and keep warm
  2. cream yeast and sugar
  3. pour creamed yeast into the flour, add milk and mix to a light dough
  4. cover and let rise in a warm place
  5. add fruit, knead and divide in three, and shape into round teacakes
  6. let them prove in a warm place for 20 mins
  7. bake in a quick oven (gas mark 8, 450°F) for 12 mins
  8. when ready brush with Spry

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