1 1/2 pound loaf 1/2 c Raisins 3/4 c Milk 1/2 tb Maple syrup 2 tb Applesauce (or butter) 1 Egg 2 1/2 c Bread flour + 2T 1/4 c Powdered sugar 1 tb Orange peel, dried 1/2 ts Nutmeg 1 ts Cinnamon 1 1/2 ts Yeast You may hold out the rasins and put them in when the machine beeps if you use the raisin setting on the machine. Adapted from Gread Bread Machine by PNewton vkbb14a
How To make Yorkshire Spice Bread's Videos
Recipe Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins
Recipe - Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins
INGREDIENTS:
●200 g raisins
●75 g currants
●75 g glace cherries
●425 ml freshly made yorkshire tea or 425 ml tea , of your choice
●75 g soft brown sugar
●2 eggs
●1 teaspoon mixed spice
●270 g self raising flour
Indulgent bread and butter pudding with homemade custard
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Bread and butter pudding is a classic British pudding, also known as bread pudding it consists of layers of buttered bread soaked in a raw egg custard and baked. My bread and butter pudding has some dried fruit sprinkled between the layers to make the bread pudding even more tasty. This bread pudding recipe also served with a simple custard or creme Anglaise. I hope you will enjoy this wonderful pudding recipe. There is another British pudding known as bread pudding which is completely different to this pudding which I do intend to make one day.
Layers of bread baked in a vanilla custard served with creme anglaise
Bread and butter pudding
Sliced bread 10 slices
Eggs 5
MIlk 425ml - 3/4 pint
Double or heavy cream 285ml - 1/2 pint
Caster sugar 50g - 1.7oz
Sultanas 50g - 1.7oz
Unsalted butter 100g - 3.5oz
Mixed spice 1 pinch
Vanilla 1 pod or 1 tsp paste
The Custard (creme Anglaise)
Double or heavy cream 250ml - 0.4 pint
Milk 250ml - 0.4 pint
Caster sugar 50g - 1.7oz
Eggs 6
Vanilla 1 pod or tsp paste
1915 Yorkshire PARKIN Recipe
First Attempt 1915 Yorkshire Parkin Recipe Welcome Friends! Welcome to Sunday morning and the old cookbook show. Today we're going to do a recipe out of the Five Roses Flour Cookbook, and this is a little bit different than the other Five Roses Cookbooks that we've used so far. This one is from 1915, so right at the beginning of World War one, and it is also very much a community cookbook. It says right here at the front carefully chosen from the contributions of over 2,000 successful users of Five Roses Flour throughout Canada. So these are recipes that have been submitted to the cookbook and you really can tell that because, the recipe we're going to do today which is a Parkin, there are four parking recipes on this page. Each one a little bit different each one that would reflect the differences in family taste.
Ingredients: 1 pound coarse oatmeal ½ pound lard ½ pound cooking sugar 2 tsp mixed spice** 1 pound all purpose flour 1 pound molasses 2 tsp ground ginger 1 tsp baking powder Juice of one lemon 3 eggs Milk to stiffen (¼ - ½ cup)
Method: Mix well and bake in a slow oven in dripping tin.
But I’ll give you a little more… Preheat oven to 325ºF. Cream lard until fluffy and then cream in sugar. Cream molasses into lard. Beat eggs one at a time into lard mixture. Beat lemon juice into lard mixture. Mix oatmeal into lard mixture. Mix together the dry ingredients: mix spice, flour, ginger, and baking powder. Stir flour into lard mixture, alternating with milk. Scrape into a lined 9”x12” cake pan, and bake for 1 hour; or until cake tester comes out with a few moist crumbs.
All about Allspice:
**’Mixed Spice’ recipes are all over the map, and every family will have their own interpretation… so here are a few recipes for your amusement:
Happy Yorkshire Day! Check out our lovely Head Chef Martin's video on how to make the perfect Yorkshire tea loaf.
Yorkshire Baking Company Tea Cake
I love tea cake so when I found this in Morrison's I had to try it
Yorkshire Parkin
A traditioanl Northern England cake, usually eaten in Autumn, but good at any time of the year. Flavoured with ginger, nutmeg and mixed spices, as well as golden syrup and black treacle. This is a heavenly cake and ideal as a dessert too, with cream or custard.