Bread & Yeast Recipes > Traditional Yeast Tea Cakes

This is a recipe for a yeast based tea cake which originated in Yorkshire. They can be served split, toasted and spread with butter and jam for afternoon tea.


Traditional Yeast Tea Cakes
2lb plain flour
4oz caster sugar
4oz currants or sultanas
approx two sachets quick action dried yeast
lukewarm milk (approx 1 pint)
4oz lard
2 teaspoons salt
little beaten egg or milk
(see measure conversions for more information)


- Sift the flour into a large mixing bowl.
- Rub in the lard.
- Add the sugar, salt, currants and yeast.
- Mix lightly.
- Add enough of the lukewarm milk to make a non-sticky dough.
- Knead well.
- Leave to rise in a warm place for about an hour - cover with a clean cloth.
- Knead again and divide into 16 pieces.
- Shape into buns.
- Allow to rise on a greased baking tray for half an hour.
- Brush with a little beaten egg or milk.
- Bake at about 200 degrees C. for about 30 minutes or until puffed up and cooked through.