Yorkshire Tea Cakes
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.. .. If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. In Yorkshire, tea cakes can be either fruited or plain. The plain version is usually a round roll that is often cut in half to make a sandwich. In West Yorkshire, the plain roll can often reach 9 inches (225 mm) in diameter. Once you add fruit, they're often known as fruit tea cakes. They're often called 'currant tea cakes' despite them often having sultanas added as well as currants. These are fruit teacakes. They are neither spiced nor heavily laden with fruit. They are often served fresh, sliced and toasted for afternoon tea or breakfast. INGREDIENTS 450 gms strong white bread flour 280 gms of milk 5 gms crushed sea salt 40 gms of lard (you can substitute butter if you wish) 40 gms caster sugar (US superfine) 50 gms currants 50 gms sultan...
