Yorkshire Tea Cake Food

YORKSHIRE TEA CAKE

Steps:

• Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process).
• Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper.
• When the fruit is plump, strain it and discard the liquid and tea bags.
• Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together.
• Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean.
• Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack.
• To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.