Recipe of the Month

Hot Cross Buns one a penny, two a penny…. Hot Cross Buns 250ml/½ pint milk 50g/2 oz butter cut into pieces 7g sachet fast action yeast 450g/1 lb strong plain flour 1 tsp mixed spice 35g/1½ oz sugar 1 egg lightly beaten 50g/2 oz currants 50g/2oz mixed peel Vegetable oil Shortcrust pastry for decoration      Heat the milk until nearly boiling, add the butter and leave to cool to hand temperature. Stir the yeast into the cooled milk mixture.  Mix the flour, mixed spice and sugar. Make a well in the centre and add the yeast mixture and egg. Mix to a soft dough.  You can do this in a food mixer with a dough hook. Place in an oiled bowl and cover with oiled cling film. Leave to prove in a warm place until doubled in size. Add the currants and mixed peel. Knead on a floured board or worktop for 10 minutes or so until smooth. Cover with oiled cling film. Leave to prove again in a warm place until doubled in size. Turn out and knead for 2-3 minutes. Cut the dough into 10-12 pieces and shape into buns.  Place on a greased baking tray, cover with oiled cling film and put in a warm place until doubled in size.  Make a small amount of shortcrust pastry, roll out and cut into thin strips. Brush with milk and place across each bun to make a cross. Bake in a hot oven (425F, Mark 7, 210C) for 15 minutes. Brush with a glaze made from milk and sugar and allow to cool. Meryl says : I leave the dough to rise on a sunny windowsill, airing cupboard or a warm place near a radiator. I’ve updated Grandma’s traditional recipe using fast action yeast – which makes it a fail safe way to go!

And here are more of 

Grandma Abson’s Yorkshire Recipes 

Yorkshire Brack

Doncaster Butterscotch Cake

Yorkshire Curd Tart

Yorkshire Drop

Fat Rascals

Yorkshire Parkin 

Rhubarb Crumble

Rhubarb Tart/Rhubarb Lattice Flan