A giant teacake for elevenses

I had a giant teacake for elevenses this morning, it was a monster, and perfectly toasted, which put me in mind of this:

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 ia 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


  1. Isabel Lunn

    A gill in Lancashire is usually 1/2 a pint and in Oldham we’d call these currant teacakes as opposed to plain teacakes which don’t have fruit in them and again these are different from muffins either risen or oven bottom which you don’t get in Manchester where they have barm cakes instead which are another different mix. All very complicated, but all delicious!

    Liked by 3 people

    1. Lois

      Definitely delicious! I was so perplexed when I first came to Manchester – and then further perplexed coming to Oldham , barms, muffins, oven-bottoms, teacakes… I love them all!


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