These fruit-filled teacakes are a great favourite across the region and are best served split, toasted and spread with butter – delicious! They can be made by hand, or in an electric breadmaker.
- 10 fl oz/280 ml milk
- 1lb (450g) white bread (strong) flour
- 1 teaspoon salt
- 3 tablespoons (40g) caster sugar
- 3 tablespoons (40g) butter or margarine
- 2 oz (55g) currants
- 2 oz (55g) sultanas
- 1 teaspoon dried yeast, or 1 oz (28g) fresh yeast
- Mix all the dry ingredients; rub in the butter or margarine
- Mix the yeast with the tepid milk and leave in a warm place until it froths
- Blend the milk and yeast with the dry ingredients and knead the dough thoroughly until it feels elastic and is no longer sticky (around 10 minutes)
- Leave the dough in a warm place until it has risen to roughly double its original size
- Divide the dough into around 8 portions shape into balls. Flatten out each ball into a disc about 1cm (half-inch) thick
- Place the discs on a greased baking tray about 1in/2.5cm apart. Cover them with oiled clear film or clean damp tea-towel and leave in a warm place to rise until the discs are almost double in size
- Brush the tops with milk and bake in a pre-heated oven to 200C/400F/Gas 6 for 15-18 minutes, or until golden.
- Turn out on a wire rack and leave to cool slightly. Split and eat them warm, or toast them from cold.
If you use an electric bread-maker, you can set it to ‘dough’ setting and let the machine take steps 1-4 above for you; follow your machine instructions for the order ingredients go into the bread-maker.