Yorkshire Fritters: This is from a 1930 West Yorkshire recipe book and produces a thin scone-like cake that is fried in butter. These can be eaten as warm cakes – delicious with a mug of tea – or can be topped with jam and cream to make a tasty warm dessert.
Ingredients
- 8 oz (225g) self-raising flour
- 3 oz (85g) white sugar
- 2 oz (55g) butter or margarine
- 1 oz (28g) candied peel
- 1 egg
- 2 oz (55g) currants
- ¼ teaspoon of salt
- A little milk
Method
- Mix flour and salt; rub in the butter or margarine
- Add the sugar, currants and chopped candied peel.
- Mix to a stiff dough with the beaten egg and a little milk
- Roll out on a floured board and cut into rounds about ½ inch thick
- Fry in butter for a couple of minutes each side.
They keep for a few days and can be enjoyed cold, too; they look and taste like a rich fruit scone.
Source: T.R. Dawson & H. Moore. Practical Cookery (c.1930) Dawson & Moore, Keighley, West Yorkshire
