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Pateley Fritters

Puddings
Endangered
Yorkshire

Batter of white wheatflour, milk, lard and yeast. Allowed to froth and chopped apple, peel, dried fruit and sweet spices mixed in. Tablespoons of the batter fried in dripping, sprinkled with sugar, eaten hot.


Pately Fritters
Image: www.hisforhomeblog.com



With thanks to Adelle Robinson at 'H is for Home' www.hisforhomeblog.com for identifying this receipt as being from the Yorkshire W.I. Recipe Book published in the late 1950s.

Pateley Fritters
12 oz flour
¾ oz fresh yeast
1½ oz raisins
3 oz currants
1 pint warm milk
1 tablespoon sugar
2 tablespoons chopped lemon peel
1 oz lard
1 large apple, chopped
pinch of cinnamon
pinch of salt

Crumble the yeast into a little of the warm milk, let it froth. Warm the flour. Melt the lard in the rest of the milk. Pour the yeast into a well in the centre of the flour, add the lard and milk, let it rise for a few minutes. Add the rest of the ingredients and beat to a stiff batter. Leave to rise for 1 hour in a warm place. Fry tablespoons of the batter in dripping, turning when the underside is browned. Sprinkle with sugar and eat while hot.





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