[Toasted] Tea Cakes 

I love a toasted tea cake, don’t you? Warm and dripping with butter of course. They are incredibly easy and if you have a food mixer with a dough hook, little effort. The baked tea cakes freeze like a dream [as soon as they are cold], then pop them into your microwave for a few seconds to defrost for a just baked teacake to toast. This recipe is from an old WI book, so you know it will be good, although after the first bake I did adapt it a little.

Makes 5-6 large teacakes, easily doubled. [a half is a large portion!]

4 oz butter, just melted but not hot

5 fl oz whole milk

1 egg

1 lb strong white bread flour

2 oz caster sugar

pinch salt

3 teaspoonfuls dried [quick] yeast [or 1 oz fresh]

about 3-4 oz of dried fruit of your choice. I used sultanas

In a basin, or jug, whisk together the melted butter, egg and milk. Set aside for a mo.

In a large bowl [or the bowl of your food mixer], place the flour, dried yeast, sugar and salt. Make a well and add the milk mix. Mix well and knead until smooth - about 10 mins. Cover and leave to rise until at least double in size. This may well take up to two hours.

Turn onto a floured surface and knock back, adding the fruit and knead to mix. Roll out the dough until it is about ½ an inch thick. Using a large plain cutter of around 4 inches in diameter, plus a sharp knife, cut out your teacakes and place them on a buttered baking sheet to rise once more for about 50-60 mins. After I cut mine, I rolled each one a little more as the WI booked suggested the size 4-6 inch diameter. I felt 6” was a little too large. It is handy to note here that if you add too much fruit it is difficult to cut into rounds.

Pre heat your fan oven to about 200C

Bake for 18-20 mins. Oh my, the smell is wonderful. Allow to go completely cold, cut in half, toast and butter, then tuck in. Heaven on a plate for afternoon tea.

Note: In the WI book where I originally found this recipe they suggest you brush the hot teacakes, when they come out of the oven, with a milk and sugar syrup. But I think it makes them far too sticky and it is just not necessary. But up to you.