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Traditional Fruit Teacakes
Soft, lightly spiced and generously filled with plump dried fruit, these Traditional Fruit Teacakes are a classic teatime treat. Gently enriched for a tender crumb and finished with a delicate glaze, they’re best enjoyed warm with plenty of butter. Perfect fresh from the oven, lightly toasted the next day, or shared over a pot of tea.
Ingredients
- 100g sultanas
- 4 tbsp orange juice
- 50g butter
- 300g milk
- 500g Wessex Mill Strong White Bread Flour
- 2 tbsp caster sugar
- 2 tsp quick yeast
- 1 tsp mixed spice
- plus flour, for dusting
- plus butter, to serve
- plus butter, for baking tray
Equipment
- 1 x large baking tray
- 2 x mixing bowls
Method
Oven 200°C, Fan 180°C, 400°F, Gas 6
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Measure the sultanas into a small bowl, add the orange juice, stir, cover and set aside.
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Melt the butter, remove from the heat and add the milk.
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Put the flour, sugar, yeast and mixed spice into a mixing bowl, stir to combine then add the milky mixture and continue stirring until a dough comes together.
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Knead the dough in the bowl for 100 presses then add the sultanas and knead for another 100 presses, the dough will be sticky but avoid adding flour.
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Invert another bowl over the dough bowl and leave in a warm place for the dough to double in size, about 2-3 hours.
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Rub some butter around the inside of a large baking tray or insert a baking liner.
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Dust the dough with flour, cut it into 10 pieces, gently roll each into a ball and place them on the oven tray.
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Using the palm of your hand, flatten the dough balls into 12cm/5 inch circles, cover and leave to rise in a warm place for 30 minutes.
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After preheating the oven, bake for 18-20 minutes (see note below for baking in an air fryer) then cool on a wire rack.
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Serve tea cakes split horizontally, toasted and well buttered.
