Yorkshire, home of cricket, real ale and wool. The English county nestled
in the north east is also known for its tea, and traditional Yorkshire teacake
is the perfect accompaniment. The Yorkshire teacake is best enjoyed with a cup
of tea, split, toasted and buttered, the currant-filled baked treat is an indulgent
pleasure that is delicious. The teacake means different things to people the
world over-in Sweden, it’s a sweetened soda bread, while in Australia and India
its more like a sponge cake. North America boasts two versions: the South-eastern
states have a giant cookie version, while the rest of America know the teacake
as a lightly spiced cake dusted with icing sugar or topped with a glaze. Sometimes
containing apricots, blueberries or cranberries. Try your hand at making Yorkshire
teacakes (a lot better than shop bought), then put the kettle on, settle down
You will require.
450q/1lb strong white bread flour
1 tsp salt
1 heaped teaspoon easy bake yeast
50q/2oz golden caster sugar
1oz softened unsalted butter
1 tsp lemon extract
250ml/9oz tepid milk plus milk for the glaze
Zest of 1 lemon
100q/4oz currants or sultanas or cranberries or dried cherries or dried blueberries
For this recipe I used sultanas
50q/2oz chopped mixed peel
Add the flour to a large bowl and place the salt to one side of the bowl and the yeast to the other side. Add the sugar, butter, lemon extract and milk, and using your hands bring it all together to make a soft, easy kneadable dough. Place the dough on a lightly floured surface and knead for about ten minutes, until the dough is smooth and silky. Place in a large lightly oiled bowl and cover with clingfilm and leave to rise to at least double its size, about 1-2 hours.
Tip the dough out onto a floured surface and knead through the lemon zest, sultanas and mixed peel to evenly disperse them. Divide the dough into 6 to 8 and shape each into a ball and flatten to about 1cm thick. Place on a lined baking sheet and cover the teacakes with a tea towel and leave to prove for another hour until doubled in size.
Preheat the oven to 180C, gas mark 6. Brush each teacake with a little milk and bake in the oven for about twenty minutes until they are risen and golden.
Place the teacakes onto a wire rack to cool.
To serve, split open the teacakes, lightly toast and spread with butter and enjoy.