Eighteenth-century recipe for this traditional Yorkshire teacake.
Mix the granulated sugar and salt with the flour. Rub in
Stand in a warm place for 1 hour to rise before kneading. Knead the dough for a few minutes, then divide it in 2 and make 2 large flat rounds. Leave them in a warm place until nearly twice their original size and then bake for 20–30 minutes at 425° F., gas mark 7.
When cooked split the first loaf across the middle and fill with butter -about
Some recipes include currants, sultanas and a little spice.
©1975 The Estate of Elizabeth Ayrton