Here is a recipe for a Battie taken from a 1930 West Yorkshire recipe book. It produces a light cake with a sponge-like texture. It can be eaten plain, but is also very more-ish when buttered.
- 1 lb (450g) plain flour
- ½ lb (225g) Demerara sugar
- ¼ lb (113g) lard
- ½lb (225g) currants or raisins
- 2 teaspoons baking powder
- 1 tablespoon treacle
- 1 teaspoon bicarbonate of soda mixed in ½ pint (10 fl oz) of milk
- I medium egg
- Mix the flour and sugar, rub in the lard
- Add dried fruit and treacle
- Add the bicarbonate of soda and milk
- Mix all together and transfer to a baking dish
- Bake in a slow oven for 1½ hours
Source: Practical Cookery (n/d circa 1930) by R.T. Dawson and H. Moore. Published by the authors. Keighley, West Yorkshire.