My recipe for Yorkshire Quarter – Yorkshire Rock Cake is a bake I’ve enjoyed from Botham’s of Whitby in one of their hampers.
A Fabulous Bake similar to Fat Rascals, Fruit Scones and Rock Cakes
My recipe for Yorkshire Quarter – Yorkshire Rock Cake is a bake I’ve enjoyed from Botham’s of Whitby in one of their hampers.
I love the Botham’s of Whitby Yorkshire Quarters, but it’s not always possible to order one, so I’ve made a couple myself.
Based in a rock cake and a scone, with a bit of Fat Rascals thrown in, it’s baked in a round and is marked into quarters, which is probably where the name comes from.
It looks like soda bread, but it is rich in eggs, fat and fruit, and is much moister than soda bread, or indeed a plain scone.
I was fascinated with the history of Botham’s Yorkshire Quarters, and I already love and have a recipe for their famous Lemon Buns (see below).
Here’s what they say on their website:
“A Yorkshire Quarter is a large rock bun style scone with an honest crust and soft centre.
It is fruited with juicy sultanas and currants, and it is lightly spiced with nutmeg.
It is a Botham’s bake steeped in family history; we sent our family bakers on a trip down memory lane and they came back with Audrey Botham’s Yorkshire Quarter – nostalgic and delicious!”
I made two quarters with this recipe, which yields 8 generous portions, which can be served with butter, jam, cream, by themselves and with cheese too.
You can easily cut the recipe in half for just one quarter, and 4 portions. Or, 6 smaller portions if that works better for you.
I’m posting this just in time for the 1st August, which is Yorkshire Day.
On Yorkshire Day, all things Yorkshire are celebrated such as food, drink, games, day trips, fetes and galas.
Like all quick breads, of which this is one, they are best consumed on the same day of baking. However, you can freeze the individual portions for later delectation!
I hope you enjoy this recipe if you make it, and do try to serve these Yorkshire Quarters with a proper brew – a cup of Yorkshire Tea! Karen
Culinary Notes
- These Yorkshire Quarters are a cross between a rock cake, fat rascal and a scone.
- They are best eaten on the day of making them.
- They can be reheated in a warm oven, and are lovely in a lunch box when split and buttered, which keeps them moist.
- Made with pantry staples, they are great to serve to last minute guests with a proper cup of Yorkshire tea!
- You can freeze the individual portions. Defrost before warming in a low oven.
More Yorkshire Tea Time Recipes
Recipe for Yorkshire Quarter – Yorkshire Rock Cake
Please don’t reproduce this recipe or copy it to another website or social media platform
Yorkshire Quarter - Yorkshire Rock Cake
My recipe for Yorkshire Quarter - Yorkshire Rock Cake is a bake I’ve enjoyed from Botham's of Whitby in one of their hampers.
I love the Botham’s of Whitby Yorkshire Quarters, but it’s not always possible to order one, so I’ve made a couple myself.
Based in a rock cake and a scone, with a bit of Fat Rascals thrown in, it’s baked in a round and is marked into quarters, which is probably where the name comes from.
It looks like soda bread, but it is rich in eggs, fat and fruit, and is much moister than soda bread, or indeed a plain scone.
Like all quick breads, of which this is one, they are best consumed on the same day of baking. However, you can freeze the individual portions for later delectation!
I hope you enjoy this recipe if you make it, and do try to serve these Yorkshire Quarters with a proper brew - a cup of Yorkshire Tea! Karen
Ingredients
- 150g plain flour, sieved
- 150g self-raising flour, sieved
- 1 teaspoon baking powder
- 75g cold butter, cubed
- 50g caster sugar
- 1/2 teaspoon freshly grated nutmeg
- 100g dried mixed fruit (currants, raisins and sultanas in equal quantities)
- 1 large free-range egg, lightly beaten
- 4 to 5 tablespoons milk, plus extra to glaze
- Ground cinnamon
Instructions
- Pre-heat the oven to 200C/400F/Gas Mark 6. Grease and/or line a baking tray with baking paper.
- Sieve both flours and the baking powder together into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar, spices, dried fruit and mix well. Add the beaten egg and enough milk to bring the mixture together into a soft dough.
- Form the mixture into 2 large rounds and place them on to the greased and lined baking tray.
- Brush some milk over the tops of the rounds and sprinkle a little ground cinnamon over the top.
- Bake for 20 to 25 minutes or until golden brown.
- Remove from the oven and allow to cool on a wire rack.
- Best served warm spread with butter.
Notes
These Yorkshire Quarters are a cross between a rock cake, fat rascal and a scone.
They are best eaten on the day of making them.
They can be reheated in a warm oven, and are lovely in a lunch box when split and buttered, which keeps them moist.
Made with pantry staples, they are great to serve to last minute guests with a proper cup of Yorkshire tea!
You can freeze the individual portions. Defrost before warming in a low oven.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 263Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 44mgSodium 360mgCarbohydrates 41gFiber 1gSugar 11gProtein 5g
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