Yorkshire Teacakes

• 1-1/2lbs. plain flour
• 1 level teaspoon salt
• 2 ozs. lard
• 4 ozs. currants
• 1 oz. mixed peel (may be omitted if not liked - use extra currants)
• 1 oz. fresh yeast (or equivalent dried)
• 1 oz. sugar 12 fl.ozs. (1-1/2 cups) milk and water mixed

Sift flour and salt into warm mixing basin. Rub in lard and add currants and peel. Cream yeast with the sugar and add them to the warmed (blood temp) milk. Pour onto flour and mix well to form fairly stiff dough. Knead lightly and leave in warm place 'til doubled in size. Turn onto floured surface and divide into approx. 12 equal pieces. Shape into round flat cakes and put onto greased baking sheet. Leave to prove for a further 20 mts.

Brush weith a little warm milk and bake in an hot oven 425f. 220 c. Gas 7, until well risen and golden brown. Can be split or sliced and served buttered. Can also be split, toasted and buttered if more than a day old.

From: Betty Burton