Currant fruited teacakes

Currant fruited teacakes


7 people made this

About this recipe: Lightly fruited morning teacakes that are moist and delicious. The neighbours will be savouring the aroma and ask you to make some - like my neighbours!

danielbryar Yorkshire, England, UK

Makes: 12 12 teacakes

  • 800g bread flour
  • 1 teaspoon salt
  • 120g caster sugar
  • 2 teaspoons dried yeast
  • 2 teaspoons semi-skimmed dried milk powder
  • 450ml (3/4 pint) tepid water
  • 250g currants

Prep:15min  ›  Cook:8min  ›  Extra time:1hr rising  ›  Ready in:1hr23min 

  1. In a mixing bowl, mix together the flour, salt, sugar, yeast and milk powder.
  2. Add water and mix until soft and pliable, around 5 minutes. More or less water may vary due to flour protein content.
  3. When mixed tip out on work surface and work by hand.
  4. Finally add fruit evenly by hand until dispersed evenly. Divide into balls; each roll should be scaled at 3 ounces.
  5. Each teacake should be balled, moulded and rested 5 minutes before pinning out into teacake shapes.
  6. Place on warm greased baking sheet and cover with teatowel for 60 to 70 minutes. When double in size bake at 220 C / Gas 7 for 8 minutes.

Serving suggestion

Serve toasted for breakfast with butter and jam.

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