Tag: Yorkshire Recipe

Yorkshire Cake

  • Nearly every Yorkshire cookery book has a version of this light fruit cake.
  • It is usually called ‘cut & come again cake’.
  • It originated as a cake using yeast but by the mid 1800s with the invention of baking powder the recipes became more like this one.
  • In Poland it would be called a keks.
  • Rather than bake it in a loaf tin or a square tin I have found that a lower rectangular tin is good – rather like a placek.
  • It is very easy to make as there is just rubbing in of butter into flour and then the other ingredients are stirred in.
  • The recipe uses brown sugar – not readily available in Poland – but granulated sugar should work as well.

INGREDIENTS

  • 275g plain flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon of ground cinnamon
  • 175g butter
  • 175g soft brown sugar
  • 120g currants
  • 175g sultanas
  • 50g raisins
  • 50g chopped mixed peel
  • 4 beaten eggs
  • 3 tablespoons of brandy (or milk – not tested)

METHOD

  • Preheat the oven to GM4 – 180°.
  • Grease and line three sides of a 32×22 cm baking tin using 1 long piece of baking paper.
  • Mix the flour with the baking powder.
  • Rub in the butter until it is like breadcrumbs.
  • Stir in the cinnamon.
  • In another bowl mix together the dried fruits and sugar.
  • Mix the flour mixture together with with fruit and sugar mixture.
  • Stir in the beaten eggs.
  • Mix in the brandy to make a soft consistency.
  • Spoon the cake mixture into the tin and flatten the top.
  • Bake for around 45 minutes – cover the top if it starts to burn.
  • Leave to cool in the tin and then on a wire rack.

 

Yorkshire White Bread

  • I came across recipe whilst doing some research on Yorkshire recipes.
  • It is the best white wheat loaf I have ever made!
  • Not technically a bread in Poland as it does not have any rye flour.
  • Baking it in a tin works well.

INGREDIENTS

  • 450g strong bread flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon dried yeast
  • 300 ml warm water
  • 1 tablespoon of sunflower oil

METHOD

  • Use 4 tablespoons of the water and add the sugar and dried yeast.
  • Leave for around 10 – 15 minutes until the mixture is frothy.
  • Mix the flour and the salt.
  • Add the yeast mixture to the flour.
  • Add the rest of the water and the oil.
  • Bring it all together into a soft dough ball.
  • Knead the mixture for 10 minutes – set a timer.
  • Cover the dough and leave to prove for 1 to 2 hours or until it has doubled in size.
  • *
  • Grease an 18cm in diameter cake tin with a loose bottom.
  • Turn the dough out onto a lightly floured board,
  • Knead again for around 5 minutes.
  • Make a round shape of the dough and place into the greased tin.
  • Leave to rise again until it is doubled in size for around 1 to 1 ½ hours.
  • *
  • Pre-heat the oven to GM6 – 200°C.
  • Using a sharp knife score a cross in the top of the loaf.
  • Bake the loaf for around 20 minutes until the top is golden brown.
  • *
  • Leave to cool in the tin for around 20 minutes.

NOTE

Using melted butter rather than sunflower oil might be an option – Not Tested.