By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

WHITBY buns have always been synonymous with a seaside visit to one of our best-loved Yorkshire resorts.

Whilst their popularity has remained consistent among locals and tourists alike, recently there has been a spike in their popularity following an appearance on the BBC Countryfile programme, with the local bakery Botham's reporting sales of approximately 1,000 daily and many people ''desperate'' to try a Whitby lemon bun for the first time.

The history is fascinating, and it all started when Elizabeth Botham established her bakery in Whitby way back in 1865. Initially she only sold bread and cakes from a basket at the local market, until she could purchase Botham's on Skinner Street.

Five generations later, Botham's traditions are still being proudly continued by her family.

So, what is all the fuss about over this Yorkshire lemon iced bun? They're made with a soft, sweet dough and on top you'll find creamy white lemon icing that perfectly complements the flavour of the bun.

The recipe for these buns has been passed down the generations and is now expertly crafted by Elizabeth Botham's great and great-great grandchildren, who continue to run the bakery with pride. Botham's lemon buns have quite a reputation. High-end supermarkets have started selling them and similar products, James Martin spoke about them on TV and there is even a recipe for them in Paul Hollywood's cook book.

But it's important to note Botham's lemon buns are the only authentic original recipe made in Whitby for over a century.

So how should you eat the Yorkshire Whitby lemon bun? When it comes to lemon buns, do you prefer biting straight into them or tearing it in half, and turning it inside out to make a kind of lemon bun sandwich like the locals do. On the other hand, splitting the bun in half is traditional, but whether to butter it or not is still a highly debated topic.

Whitby is famous for many things, like Dracula and its 99 steps, and not forgetting its fish and chips. So next time you visit the resort try a Whitby lemon bun. But if you want a lemon fix right now, here's my authentic version of a fang-tastic Whitby lemon bun to get your teeth into!

RECIPE

WHITBY LEMON BUNS

Makes 12

Ingredients:

500g/1lb strong bread flour

1 teaspoon salt

14g fast action dried yeast

50g/2oz caster sugar

40g/1 1/2oz unsalted butter

2 eggs, beaten

250ml/10oz warm milk

1 large lemon, zest and juice

100g/3 1/2oz sultanas

Topping:

300g/10 1/2oz icing sugar, sieved

Juice of a large lemon

Method:

1. In a large mixing bowl, add the flour, salt and sugar and rub in the butter to breadcrumbs, then stir in the yeast, sultanas, lemon zest and juice from one lemon.

2. Add the beaten eggs and milk to the bowl to form a rough sticky dough, and knead the dough well for 10 minutes until smooth and silky using a little flour.

3. Return the dough back to the bowl and cover with a tea towel allowing to prove for an hour.

4. Divide the dough into 12 balls and place onto greased baking trays, allowing to prove again until double in size.

5. Bake in a preheated oven 220C/200C fan/Gas Mark 7 for 10-12 minutes until golden brown.

6. Once cold, make the lemon icing using the lemon juice from the other lemon combined with the icing sugar, then dip into the icing and leave to harden.