As you can see from the sign above, the good folk at the Sleningford Watermill Caravan and Camping site, in North Yorkshire, like to hang on to the traditional ways of doing things, and in this case, telling you firmly, politely and very Yorkshire-ly to behave your sen, or else!    The Sleningford folk also have their own independent take on what goes into a Yorkshire Tea Bread. See what you think; it’s definitely worth a try.

Ingredients

• 3 breakfast cups of self-raising flour (one breakfast cup is approximately 8 oz (225 g), so this recipe uses 1lb 8oz (675 g) of self-raising flour)   – (but see Lorraine Paylor’s note below)
• 1 breakfast cup (see above) of sugar
• 1lb (16 oz/450g) dried fruit, any sort
• 2 eggs, beaten
• 2 tablespoons black treacle
• 1 breakfast cup of tea (Yorkshire tea, what else!)   This amounts to around 10 fl oz (half a pint) of tea.

Method

1. Soak the fruit overnight in the tea
2. Next day add all the other ingredients and stir well together
3. Put all the ingredients into a greased Pyrex or other suitable baking dish with a lid on
4. Bake in a moderate oven (375F/gas 4/ 190C) for about an hour
5. Can be eaten hot, or cold -plastered with butter and enjoyed with a nice allotment-sized mug of tea.

Source: The Yorkshire Kitchen: Recipes from Yorkshire Houses. (1973) Published by the St.John Ambulance Service, Yorkshire.