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Yorkshire Tea Cakes

A quick bread made with flour, lard or butter, yeast, milk, sugar, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Yorkshire Tea Cakes

10 portions
Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Mix the flour and salt, then rub the lard into it.

  2. Dissolve the yeast with the sugar, add it to ½ pint of warm milk, and pour into the center of the flour.

  3. Mix slightly, sprinkle a little dry flour over the top, and let it stand in a warm place for 1 hour to rise.

  4. Knead well, adding the remaining milk and baking powder.

Shape and bake

  1. Divide into 10 portions, roll each into a round cake, and place them on warm floured tins.

  2. Let them rise by the fire for ½ hour.

  3. Bake in a quick oven at 400°F (200°C) for 20 to 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure that holds the dough and sets as the cakes bake.
Lard or butter
Adds fat that shortens the dough, giving a tender, crumbly texture.
German yeast
Produces gas as it ferments, making the dough rise and become light.
Milk
Provides moisture that hydrates the flour and yeast to form a soft dough.
Baking powder
Releases gas in the oven, adding extra lift and a lighter crumb.

The step that matters

Let the dough rise fully before baking. Yeast needs warm time to build gas and stretch the gluten. Under-proofed rounds stay dense and may spread flat, while the quick oven sets the rise into a light crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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