Yorkshire Teacakes. I remember these from when I was young. They would always be available, stored in a large wooden breadbin. I´d have one on a morning with a cup of tea (Yorkshire of course), it would be spread thickly with butter and my Mum would always joke if I´d like a bit of teacake with my butter (as opposed to the other way round).

We had a visiter once who asked if he could have one of those fruit breadcakes! To which was retorted “Dun’t tha knaw t’ difference a’tween Yorksher teacakes and breadcakes lad? Nay lad, tha´s no Yorkshire lad, tha´s not!”. Bless.

A Yorkshire Teacake, unlike a plain breadcake, is a slightly sweat bread endowed with dried fruit and sometimes citrus peel (although less rarely). At home we would always have them toasted next to the fire, spread thick with butter and served with a cup of finest Yorkshire tea.

Ingredients

½ lb plain flour

1 tsp of salt

1 oz butter or block margarine

1 oz fresh yeast (or equivalent dried yeast)

1 tsp of caster sugar

2 oz seedless raisins

1 oz sugar

½ pint whole milk

Method:

Sift the flour and salt into a bowl and rub in the fat, put to one side

Cream together the yeast and sugar – if using dried yeast, follow manufacturer’s instructions

Stir the fruit into the flour, make a well in the centre and add the creamed yeast and some of the milk

Start to mix gradually bringing more flour down into the mix and adding milk as necessary until a soft dough has formed and all the flour incorporated into the mixture

Cover with a cloth and leave in a warm place until doubled in size – for about an hour

Turn out on to a floured work surface and knead for about 5 minutes, divide into 6 pieces kneading each into shape, and roll out until about half an inch thick

Cover and leave on the greased baking sheet to prove until double in height, and with a spongy texture

While teacakes are rising, preheat oven to 220 degrees Celsius

Bake for approximately 15 minutes then transfer to a wire rack to cool

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