Serve these split and buttered, either warm from the oven or toasted. lard 2 tsp. (Lining paste is perfect for this). Recipe is for 6 tea cakes 450g Strong plain flour 5g Salt 25g Butter 25g Caster sugar 50g Currants 15g Fresh yeast 300ml Milk Place flour and salt in a bowl and rub in butter. On a lightly floured surface, roll the dough out … After proving bake the Tea Loaf for 25 minutes until golden and the teacakes for 15-18 minutes until golden. If you prepare ahead it’s a lovely addition to an afternoon cup of Yorkshire tea, or if like me you enjoy a tasty and aromatic coffee, a slice of Yorkshire Tea Loaf goes perfectly well with your cup of Joe! Bake just above centre of preheated 400F oven for 20 minutes. Necessary cookies are absolutely essential for the website to function properly. It will double in size. Beat butter and sugar in a bowl until creamy. Pour warm (37°C) water and melted margarine into a well in the centre of the flour and mix with a knife to form a dough "Handbread" -- a hand shaped loaf made without a pan. YORKSHIRE TEA CAKES : 2 lb. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Brush the tops with some milk. An easy recipe and unlike conventional bread recipes it contains no yeast or fuss. Usually baked as a flat, circular buns, these buns have a smooth brown crust and a light underside.Many cafes sell these buns for breakfast and for mid morning snacks. flour 4 oz. This recipe is sufficient for 12 teacakes though I normally make a batch of six which uses half of the dough. A Yorkshire teacake is flat rather than round so after shaping into a ball roll flat with a rolling pin and place onto a baking sheet and leave to prove for 50 minutes until doubled in size.  The teacakes need to be left in a warm place to prove and double in size.  I use the oven with just the electric light on.  If your kitchen is warm (around 25 degrees) then simply cover with a light tea towel and leave to prove. Cover and leave to rise for 10 minutes. These tea cakes are typically split, toasted, buttered and served with tea. Add the sugar, salt and currants, make a hole in the center. To serve, split open and spread thickly with butter (Can be split open and toasted before buttering). Tip – an alternative glaze for your teacakes is a quick rub with a butter paper as soon as they come out of the oven. salt. But opting out of some of these cookies may affect your browsing experience. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake. If you're looking for a simple recipe to simplify your … Yorkshire Tea and Yorkshire Gold tea for an ethical mug or cup of tea. Cover the bowl with a tea towel and leave to stand in a warm place; that is, before a fire, in an airing cupboard or in the warming drawer of the cooker for 40 minutes or until the yeast has bubbled through the flour. Delicious buttered on the day of baking then afterwards toasted. Add sugar and currants, tossing together lightly. Add the egg, salt and sugar to the flour and yeast mixture. Yorkshire tea cakes is a light,sweet,yeast based bun containing mainly currants, sultanas or orange peel. Cookies are enabled on this website to help give you the best possible experience. Remove to wire racks to cool. Melt two sticks of butter in a small saucepan. These cookies will be stored in your browser only with your consent. Home > Recipes > Cakes > Yorkshire Tea Cakes. Preheat the oven to 325 F/ 170 C/ Gas 3. 143 %, Wedding Cookies (Snowballs, Russian Tea Cakes). Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app ▢ 350 ml Freshly Made Black Tea strained ▢ 350 g Mixed Dried Fruit ▢ 2 Medium Eggs ▢ 200 g Light Brown Sugar or a mix of Light and Dark Brown Sugar ▢ 1 tsp Tea … sugar 3 Tb. sugar 4 oz. We also use third-party cookies that help us analyze and understand how you use this website. A traditional Yorkshire teacake is totally moreish. Yorkshire tea cakes recipe by Margaret Fulton - If using compressed yeast, dissolve the yeast in the warm milk and leave in a warm place for about 10 minutes or until the mixture becomes frothy. Shape the remainder of the dough into equal sized balls. Knead for 10 minutes or until dough is smooth and elastic. Line a 22-cm / 8 1/2-inch cake tin with greaseproof paper or baking parchment … Mix in the currants and a third of the caster sugar. 1. Stir in flour, vanilla extract, baking powder, and … Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Add currants and sugar and lightly mix together. Turn out on a lightly floured surface and knead for 5–10 minutes until smooth and elastic. Yorkshire Teacakes A traditional Yorkshire teacake is totally moreish. If you want to glaze your teacakes with a shiny but non-sticky glaze beat an egg white then add 1 tsp sugar and brush this over the cakes once proved and before baking.  Keep an eye on them during baking because with a glaze they can easily over brown. Scant 1 1/4 C. milk 4 C. unbleached white bread flour 1 tsp. 430.7 g Get every recipe from Baking by Margaret Fulton Gather the ingredients. This recipe will make 6 good sized teacakes and a 1 lb tea loaf to put into the freezer before proving – then you’ve always got something to call on later. lard or butter 1 tsp. rapid-rise active dry yeast 1/4 C. currants 1/3 C.… currants Lukewarm milk 1 oz. Sift flour and sugar into bowl and rub in butter. Always wash your hands before preparing food. This category only includes cookies that ensures basic functionalities and security features of the website. Moggy has been eaten in Yorkshire for centuries and the ginger cake and is perhaps better known in West Yorkshire region. Tip the flour, yeast, sugar, spice … I believe the book is out of print and collectible. In the bowl of a table top mixer fitted with a dough hook place first the yeast then the flour and then the rest of the ingredients minus the lemon juice. With the machine on its lowest setting bring the mixture together to a rough shaggy mix.  The dough should look very shaggy , sticky and wet.  If it has formed into a ball and is stuck to the dough hook then add the lemon juice.  Once your dough looks sticky then you can turn up the power of your machine and allow the dough hook to pull and stretch.  After about 8-10 minutes the dough will leave the sides of the bowl, will be smooth and stretchy.  Take from the bowl and shape into a smooth ball by hand. Transfer the dough to a greased bowl, cover with a shower cap and then leave to rise in a warm place for 1.5 to 2 hours. These cookies do not store any personal information. Crumble yeast into mixture and add milk. DIRECTIONS Sift flour and sugar into bowl and rub in butter. Step 3. Let's make a proper brew with tea from Taylors of Harrogate. yeast 4 oz. Tea refers to the popular beverage to which these baked goodies are served as an accompaniment. Preheat the oven to 325 degrees F (165 degrees C). Sift the flour and salt into a large, warmed mixing bowl and rub in the butter with your fingertips. Slowly pour in the melted butter a little bit at the time to temper the eggs. These tea cakes are typically split, toasted, buttered and served with tea. Place flour in mixing bowl with sugar, salt, yeast, dried milk and dried fruit 2. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Yorkshire Tea Cakes Recipe 450g strong plain flour 1 tsp salt 2 tsp dried yeast 25g butter 40g currants 25g cater sugar, plus 1 tsp 300-350ml milk (lukewarm) extra milk for brushing makes 6 tea cakes. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Add all at once to dry ingredients, mixing together until dough is firm. Preheat the oven to 200*C/400*F/ gas mark 6. Bake at 375° for 7-8 minutes or until the edges are golden brown. This website uses cookies to improve your experience while you navigate through the website. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Moist and fruity whilst remaining surprising light. Step 2. Drop by teaspoonfuls 2 in. Method STEP 1 Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Cream the yeast with a little sugar and warm water, and put it to rise in a warm place. You also have the option to opt-out of these cookies. Stir in vanilla and stir gently until mixed. Remove the dough from the bowl and divide into two. Yorkshire tea cakes is a light,sweet,yeast based bun containing mainly currants, sultanas or orange peel. Recipe is from the "Dairy Book of Home Cookery," by Sonia Allison. Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight. It is mandatory to procure user consent prior to running these cookies on your website. Cover lightly with a large tea towel and leave to rise again until double in size, about 45 minutes. Then add the milk and gradually add the flour, making a light, soft dough. Shape one half and place into a well greased 1 lb loaf tin and pop straight into the freezer. apart onto greased baking sheets. Preheat the oven to 350 degrees F. Cream the butter and sugar, about 4 minutes. It has a dark, well baked crust and is best eaten fresh on the day of baking but totally delicious toasted the next day and served warm with lashings of butter. 15 fl oz/425 ml freshly made Yorkshire tea, with two tea bags If thawing the frozen dough, remove from the freezer bag and thaw in the oven with just the light on for 5-6 hours. Make a well in the centre, pour in the yeast liquid and mix to form a soft dough. 100g fruit (I use chopped apricots and cherries but currants, sultanas etc are fine), ¼ tsp cinnamon and ½ tsp fresh grated nutmeg. One of my favourite treats that I would love to take with me to France, to accompany a cup of It has a dark, well baked crust and is best eaten fresh on the day of baking but totally delicious toasted the next day and served warm with lashings of butter.  This recipe is sufficient for 12 teacakes though I normally make a batch of six which uses half of the dough.  The other half is shaped, placed in a greased 1 lb loaf tin then frozen.  When you fancy something tasty this frozen dough will take 5-6 hours to thaw and prove then bake for 25 minutes. Tip – the tea loaf can be baked and then frozen once cooled if preferred. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Add the eggs and mix thoroughly. Mix together to form a fairly consistant mess and tip onto work surface. Sift flour and salt into bowl and rub in the butter. Moggy can be eaten as a cake with a cup of tea or as part of an afternoon tea … salt 3 Tb. nt, Total Carbohydrate Knead well again, dividing into 6 pieces, then roll into 6" rounds. In a large bowl, combine two eggs and the sugar. Add sugar and currants, mix lightly. Rub the lard into the flour. Blend yeast with milk. Method. Cover and leave to rise until almost double in size. Pro Tip: For this tea cake recipe, I use 4 baking pans so that I don’t have to wait for them to cool. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Add sugar and currants, tossing together lightly. Stir and knead until you have a dough that will leave the bowl clean. Yorkshire Tea. 1. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). 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