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Cooking > Recipes > Teacakes

Teacakes

TEACAKES
Once the nights start drawing in we all turn to “comfort” food. I think there’s nothing nicer on a gloomy afternoon than a pot of tea and a toasted teacake. These are  straightforward to make and you could always bake a double batch and then have some tucked in the freezer ready to defrost and serve to unexpected guests at Christmas time.

INGREDIENTS
450g strong plain flour
1 teaspoon salt
50g unsalted butter
35g caster sugar
100g currants
25g mixed peel (optional)
25g fresh yeast (or 1 x 7g sachet dried yeast)
300mls milk
Glaze: 1 tablespoon sugar dissolved in 1tbsp milk
 
METHOD

  1. Set oven to 210C. Place the flour and salt in a large bowl. Rub in the butter and then stir in the sugar, currants and mixed peel.
  2. Warm the milk and add half of it to the fresh yeast (make sure it is only “blood heat” or it will kill the yeast). Stir well to dissolve the yeast. (If using dried yeast just sprinkle the sachet of yeast into the flour and then add the warm liquid).
  3. Add the yeast mixture to the flour, along with more of the warmed milk, if required, to form a soft dough. Knead the dough for 5 -10 minutes, until smooth.
  4. Place the dough back in the bowl and cover with clingfilm. Leave in a warm place, to prove, until it doubles in size. (You can fold a towel on top of the Everhot lid and sit the bowl on this). Proving time will vary between 30-50 minutes.
  5. Once the dough has doubled in size, divide into 6 equal sized pieces. Knead lightly into slightly flattened rounds and place on a greased baking tray.
  6. Allow the teacakes to prove for a second time, for about 20 minutes.
  7. Bake for 15-20 minutes, until well-risen and golden brown. Brush with the sugar glaze and return to the oven for a further 1-2 minutes for the glaze to dry.
  8. Best served toasted, with lashings of butter, and eaten within a day or two of making. They do freeze really well.