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     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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