In spite of the name, the Yorkshire teacake is also found in Lancashire where it is equally popular.
Teacakes are not “cakes.” They are fruited and lightly spiced sweet yeast buns. Cut them in half through the middle and pop them under a broiler, only toast on the cut side . . . and then spread them with oodles of cold butter that melts down into all the crannies. . . at least that’s how we eat them in the North England.
1 cup of mixed currants, raisins and golden raisins
3 ½ cups Bread Flour
1 level teaspoon salt
1 level teaspoon mixed spice (see recipe below)
1/8 cup lard
1/3 cup white sugar
1 cup warm whole milk (105˚F)
1 oz fresh yeast
Rinse the dried fruit with warm water, pat dry with paper towel and put in a warm place.
Sieve the flour, salt and mixed spice into a large bowl, rub in the lard and make a well in the center.
Dissolve the sugar in the milk and use 3 tablespoons of the liquid to mix yeast to smooth paste. Stir in the rest of the milk and pour the liquid into the well. Mix vigorously to blend well, then knead until the mixture forms a smooth, classic dough. Work in the dried fruit. Shape the dough into a ball, put into a warm, greased bowl, cover with greased cling wrap. Set in warm place to rise for 45 minutes.
Tip dough on a lightly floured surface and knead for a few minutes until it has a smooth, even texture. Reshape into a ball, cover again and let rise for 15 minutes.
Divide dough into 10-12 pieces each weighing about 3 oz. Shape each piece into a smooth ball. Set aside, under greased cling wrap and let rest for 5 minutes. Then with a rolling pin, roll out balls into 3-1/2 circles. Place on greased baking sheets about 1 inch apart. Again, cover and let rise in warm place for 45 minutes. Bake in middle of preheated 435˚F oven about 8-10 minutes.
Mixed Spice Recipe:
1 Tbs. Ground Allspice
1 Tbs. Ground Cinnamon
1 Tbs. Ground Nutmeg
2 Tsps. Ground Mace
1 Tsps. Ground Cloves
1 Tsps. Ground Coriander
1 Tsps. Ground Ginger
Blend all spices together and store in sealed jar away from light