Yorkshire Tea Cakes

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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 sultanas

5 gms instant active yeast

extra milk for glazing

There is no need to pre-soak the fruit

METHOD

Into a large bowl add the flour, sugar, and salt and mix well. Add softened lard and yeast and bring together with the milk.

Once you have a rough mix, knead in the currants and sultanas.

Place into a lightly oiled bowl, cover and leave in a warm place to double.

Tip out onto a lightly floured surface, weigh and divide into 9 portions.

Form each portion into a roll and place it on a prepared sheet. Give each roll enough room to expand without touching. Gently flatten out the top a little.

Cover and proof at room temperature until the rolls have doubled in volume.

Preheat the oven to 200⁰C (400⁰F)

Brush the tops of the cakes with milk

Bake for 15 - 20 minutes until golden.

Cool on a rack.

Serve fresh or sliced and toasted and slathered in best butter.

Happy baking.