Over 2 hours preparation time
10 to 30 mins cooking time
Makes 6 teacakes
- 375g/13oz strong white bread flour
- Â½ tsp sea salt flakes, lightly crushed
- 7g/Â¼oz sachet fast-action dried yeast
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- Â½ orange, zest only
- 50g/1Â¾oz caster sugar
- 50g/1Â¾oz butter, cubed
- 150ml/5fl oz semi-skimmed milk
- 1 free-range egg, beaten
- 125g/4Â½oz mixed dried fruit
- 2 tsp sunflower oil, for greasing
- butter, for serving
- Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl.
- Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg.
- Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.
- Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1Â½ hours, or until doubled in size and spongy to touch.
- Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/Â½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.
- Preheat the oven to 190C/375F/Gas 5. Remove the clingfilm and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best.