Yorkshire Tea Cakes Recipe 👉 Blend yeast with milk. Ingredients 225g strong white bread flour 225g strong wholemeal bread flour 12 teaspoon salt 1 teaspoon mixed spice 50g softened butter unsalted 50g caster sugar 1 x 7g sachet easy blend dried yeast 200g dried mixed fruit with citrus peel 300ml tepid milk and extra if needed.
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 Leaves Finely Ground 270 g Self-Raising Flour. Sift flour and sugar into bowl and rub in butter. Combine the flour baking powder and salt.
Moist and fruity whilst remaining surprising light.
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. Stir in the sugar currants and peel. Drop by teaspoonfuls 2 in. One of my favourite treats that I would love to take with me to France to accompany a cup of Yorkshire tea in the afternoon is a Fat Rascal a speciality bake from Bettys Tea Rooms.