PUSHING, pulling and pummeling. Squeezing, stretching and slapping. Folding, flattering and forming.

No matter your technique, kneading dough is one of the most cathartic acts.

The gluten takes the blunt of your strains and stresses and after ten minutes of kneading you’re left with a satisfyingly weary ache in your arms and a smooth, well-stretched dough.

An hour later the irresistible aroma fills every single nook and cranny of your home -- it’s so creative and delicious, that it’s no wonder homemade bread remains as popular as ever.

There’s also something of an Enid Blyton, Famous Five, ration-time joy about homemade iced fingers, which conjures up memories young and old alike.

And let’s not forget the Railway Children film when it’s Bobby’s birthday, and Billy Bunter gorging himself on an iced cream bun from the tuck shop at school.

Growing up in Keighley in the Seventies, most family-run bakeries prided themselves with a plump basket-full of freshly baked iced buns displayed in the window around mid-morning.

“Elevensies” was the time when most people had a well-earned brew and a trip down the ginnel to the local baker’s shop for a sticky iced finger.

Oh yes, there was enough sweetness to let you know you were somewhere between dessert and bread... not a bad place to be before lunch time, eh?

This simple confection, somewhat of a nostalgic bake today, was cheap and cheerful then.

It is an excellent symbol of Yorkshire baking resilience, which shows that not everything can be wrong with our great county when we have such a classic bun to fall back on.

Iced buns have two essential ingredients: icing and bread.

The bread is not the same as a hot dog roll, this one being a lot sweeter and enriched, made with lots of lovely butter, eggs and milk.

You can add as much icing as you want too, flavour it, or fill the bun with jam and fresh cream.

Most shop-bought iced fingers are just basic white bread rolls covered with coloured icing – most people eat the icing first and then wang it in the bin.

This recipe is a simple and honest recipe – maybe I’ll re-phrase that – as a slurry of bubbles begins you know you’re in for a ‘reet treat’!