YORKSHIRE TEA CAKES

3/4 lb. Flour, 1 Egg, 6 fl. oz. Milk, 1 tablespoonful Yeast, 1/2 tablespoonful Sugar, and 1 oz. Butter.

Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered.

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