Yorkshire Recipes

Baking

North Riding Fruit Bread

This very-moreish fruit loaf recipe, from the Rydale area of Yorkshire is typical of many found across the North of Britain. Baking powder, as a raising agent, was substituted for yeast in this recipe to save time, as all the ingredients could be mixed  and cooked immediately.

Ingredients

  • 1 lb (450g) plain
  •  ½   teaspoon salt
  • 4 teaspoons baking powder
  • 6 oz ( 170g) currants
  • 1 tablespoon treacle
  • 10 fl oz (half a pint) milk
  • 4 oz (113g) lard
  • 6 oz (170g) Demerara sugar
  • 6 oz (170g) raisins
  • 3 oz (85g) mixed peel
  •  ½   teaspoon almond essence

Method

  • Sift flour with the salt and baking powder
  • Rub in the lard and add the sugar
  • Mix in the dried fruit and peel
  • Stir in the treacle, almond essence and milk and mix to a soft dough
  • Divide into two small tins, or one large
  • Bake in a moderate oven at 357F/gas no 5/190C for about 60 minutes (2 tins) or 90 minutes for one large tin
  • Test with a skewer. If it comes out clean, it’s teatime!  It’s delicious warm and buttered.

Source:  Ryedale Recipes (1968) 2nd printing. Published by Pierson Smith Enterprises.

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