Whitby lemon buns are similar to Iced Fingers, but are usually square. The icing will harden, so for a softer version, add 1 tsp of water.

These have been a speciality of E Botham and sons of Whitby since the 1860s, but are made by other bakers now, too. Plump, filling and beautifully zesty, they make an occasion of any cup of tea and are a cheering sight in the cake tin. Here’s how to make them yourself.

Makes 12 buns

For the buns:

15g dried yeast

250ml lukewarm whole milk

500g plain flour

½ tsp baking powder

60g demerara sugar

100g butter (room temp), cubed

2 eggs

5g fine sea salt

Zest of ½ lemon

150g raisins or currants

For the glaze:

200g icing sugar

35ml lemon juice

1 Add the yeast to the milk and stir to gently activate. Meanwhile, in a bowl or electric mixer fitted with a dough hook, combine the flour, baking powder and sugar, then add the butter on top. Pour in half of the yeast mix and knead. When fully absorbed, add the rest of the yeast mix, along with the eggs, and knead for 5 mins more. Leave to stand for a few mins.

2 Add the salt, lemon zest and raisins and knead for 10 mins more, or until it’s formed a smooth, elastic dough.

3 Cover and set aside for 1 hr. Line a 39x27cm tin with baking parchment.

4 Divide the dough into 12 equal parts. Take each piece and lightly flatten, pulling in the outer parts like a purse and squeezing together. Turnover and place in the baking tin.

5 Cover with a cotton cloth, then wrap in a plastic bag. Rest for 1 hr, or until doubled in size. Preheat the oven to 210C/Fan 190C/Gas 6.

6 Bake for 8–10 mins, or until golden. Allow to cool, then make the glaze by mixing the icing sugar with the lemon juice and using to top each bun.

Cook’s note: You can freeze these buns before icing: thaw and revive in a hot oven before adding the icing.

This recipe is taken from Oats in the North, Wheat From the South by Regula Ysewijn (Murdoch Books). Photography by Regula Ysewijn.

You can read more of the recipes from the book, including Tottenham Cake, Manchester Tart and Devonshire Splits, in our April issue, on sale now.

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