MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yorkshire Tea Cakes
 Categories: British, Breads, Snacks
      Yield: 24 Servings
 
    450 g  Flour plain
      1 ts Salt
     25 g  Butter
     25 g  Caster sugar
     50 g  Currants
     15 g  Fresh yeast
    300 ml Milk luke-warm
           Extra milk for brushing
 
  Traditional Yorkshire Tea Cakes as cooked for well over 200 years.

  Sift flour and salt into bowl and rub in butter.  Add sugar and
  currents. Toss lightly together. Blend yeast with milk. Add all at
  once to dry ingredients. Mix to firm dough, adding a little extra
  flour if necessary, until dough leaves the side of the bowl clean.
  Turn out on to a lightly floured board. Knead for 10 minutes until
  the dough is smooth and elastic Cover and leave to rise until
  dough doubles in size. Turn out onto a lightly floured board.
  Knead well and divide into 6 equal sized pieces. Roll out each to
  6" diameter [15 cm]. Transfer to a buttered baking tray. Brush tops
  with milk. Cover and leave to almost double in size. Bake just
  above centre of moderately hot oven, 400 F for 20 minutes. Cool on
  a wire rack.

  To serve split open and spread with butter. You can also split and
  toast before being buttered.

  From Ron Curtis in Blackpool

  More of a sweet bun than a cake. - JW
 
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