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

Ingredients:
75 grams wholemeal breadcrumbs
60 grams brown sugar
3 large eggs, separated
1 tablespoon whisky
270 ml double cream
75 grams icing sugar

Method:
Preheat the grill.

Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking sheet and place under the grill for about 6 minutes until the crumbs are caramelised, set aside to cool.

Once the crumbs have cooled, break into small bite-sized pieces.

Whisk the egg whites until stiff peaks are formed.

Whisk the egg yolks with the whisky in a small bowl and then gently fold the egg yolk mixture into the whisked egg whites.

In a separate mixing bowl, whisk the cream and icing sugar together until light and fluffy.

Fold the whisked cream and breadcrumbs into the egg mixture using a metal spoon.

Transfer into mixture to a freezer-proof container with lid and freeze for a minimum of 4 hours before serving.

Serves: 4

Ingredients
500gm Panettone – sliced, buttered and spread with a good layer of marmalade
2 whole eggs
3 eggs yolks
500ml Cream
200ml Whole Milk
2 Oranges – grated rind of both, plus juice of 1
3 tbsp Icing Sugar

Method

• Heat the oven to Gas mark 5
• Place the panettone in a baking dish – overlap the slices
• Whisk all the other ingredients together in a large bowl and then pour over the panettone so that it is well covered
• Bake in the oven for 25-30 minutes or until brown
• Serve with good quality vanilla ice cream.

I love Spanish food, and this recipe is no exception. Torrijas are a traditional Spanish Easter treat sweetened with honey. I had only had them once when I went desperately in search of a recipe simply because I knew for a fact I would not find them – sad thing is now that I actually spend a great deal of my time in Spain I have no need to make them! Sad, but very true. The local pastry stores do them far better than I do, and we can often buy them straight from the monastries too. This recipe makes about 36 fritters.

Ingredients:
3 eggs
3 tbsp bread crumbs, made from unprocessed white bread
Olive oil for frying
Powdered cinnamon

For the honey syrup:
1/2 cup honey
1/4 cup water

Method:

• Beat the eggs in a large bowl with the bread crumbs.
• Heat the olive oil in a heavy-bottomed frying pan and when it is hot but not smoking add dessert-spoonfuls of the dough, frying them on both sides like baby pancakes.
• Remove to kitchen paper towels to soak up the excess oil.
• Heat the honey and water in a pan and when it is simmering add the fritters a few at a time. Cook them through for 5 minutes than remove them to a large, low-sided baking dish.
• Pour over the honey syrup and sprinkle with the cinnamon. Allow 6-7 per serving.