Yorkshire Teacakes

Name: Yorkshire Teacakes
Yield: Makes 8—10
Cuisine: British
Ingredients: 280 ml/10 fl oz/scant 1¼ cups milk; 450 g/1 lb/4 cups unbleached white bread flour; 40 g/1½ oz/3 tbsp lard (shortening) or butter; 40 g/1½ oz/3 tbsp caster (superfine) sugar; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 50 g/2 oz/¼ cup currants; 5 ml/1 tsp salt; 50 g/2 oz/⅓ cup sultanas (golden raisins); milk, for glazing

Preparation info

Makes
8—10

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

These fruit-filled tea-time treats are thought to be a refinement of the original medieval manchet or “handbread” — a hand-shaped loaf made without a tin. Serve them split and buttered, either warm from the oven or toasted.

Ingredients

280 ml/10 fl oz/scant 1¼ cups milk
450

Europe
United Kingdom
Dessert
Vegetarian
Pie

Method

Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients to the pan.
Sprinkle over the flour, ensuring that it covers the milk completely. Add the salt, sugar and lard or butter, placing them in s