Yorkshire Recipes


Yule Loaf

This fruit loaf was traditionally served to Christmas callers with a glass of wine.  How civilised was that? Let’s bring back these old customs, I say.


  • Just over 1 oz (30g) of fresh yeast (or a sachet of dried if you can’t get fresh)
  • Quarter pint (150 ml) tepid milk
  • 8 oz (225g) butter
  • 1½ lb (700g) strong plain flour
  • 3 eggs
  • 8 oz (225g) each of currants and sultanas
  • 8 oz (225g) sugar
  • 3 oz (85g) mixed chopped peel
  • 2 level teaspoons mixed spice or cinnamon


  1. Dissolve yeast in the tepid milk, stir, and leave it somewhere warm to foam
  2. Rub the butter into the sifted flour, then add the sugar and spices
  3. When the yeast is ready (approx. 15-25 minutes) add it to the mixture, then add the beaten eggs
  4. Cover the mixture and leave it in a warm place for up to 2 hours to rise
  5. Then punch it down, add the fruit and peel and mix these well into the dough
  6. Put the dough into a lightly greased 2lb (900 g) loaf tin. Cover the dough with a damp tea towel or plastic bag  and leave it to rise again in a warm place for about the same length of time as before
  7. Cook in the centre of a moderate oven (180C, 375F, gas mark 5) for 1 hour
  8. Glaze the top with melted honey or syrup.


Source: Theodora Fitzgibbon (1979) A Taste of Yorkshire in Food and Pictures. Pan Books.

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