Wiggs is a cross between a bread and a cake, made widely throughout the north of England and was often served at funerals.

The name probably derives from Old Nordic: wedge, which may give a clue to how these were originally served.

There are a range of Wiggs recipes, with variations according to their regions of origin. But here’s a Wiggs recipe from Yorkshire.

Ingredients

•  2 tablespoons fresh year
• 1 pint (20 fl. oz) single cream
• 1 lb (16oz/450g) butter
• 2 eggs
• 2 egg yolks
• 2 lb (900g) strong plain flour
• 8 oz (225g) caster sugar
• 8 oz (225g) caraway seeds*

Method

1.  Cream the yeast with a little of the cream, mix with the butter, eggs, egg yolks, flour and the rest of the cream
2. Leave to rise
3. Add the sugar and caraway seeds, knead well, and leave to prove again in a greased square baking tin
4. When doubled in size, bake in a hot oven until brown (approx. 30 minutes).

Source:   Mary Hanson Moore. A Yorkshire Cookbook (1980). David & Charles. ISBN 0715378929

* This amount of caraway seeds produces a very strong caraway seed flavoured bread-cake.  For a much milder taste, you could reduce the amount of seeds, e.g. just use 2 oz (55g) to 4oz (113g).