- Sift the white and wholemeal flours and the salt into a large bowl, tipping in any bran left in the sieve. Rub in the butter, then stir in the yeast, sugar, sultanas, currants and cinnamon. Make a well in the centre and pour in the milk. Mix together, adding more milk as needed to make a soft dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea-towel and leave to rise in a warm place for 1–2 hours or until doubled in size.
- Turn the dough out onto the lightly floured surface and knock it back. Knead for 2–3 minutes, then divide it into 10 equal pieces. Shape each piece into a round teacake.
- Place the teacakes on 2 greased baking sheets and cover with a tea-towel. Leave to rise in a warm place for 30–60 minutes or until puffy.
- Towards the end of the rising time, preheat the oven to 220ºC (425ºF, gas mark 7). Uncover the teacakes and lightly brush the tops with milk. Bake for 10–15 minutes or until nicely browned, then transfer to a wire rack to cool. Serve warm, or split and toasted. These are best eaten on the day they are made, but can be kept for 1–2 days.
Each slice provides
B1, selenium * B6, niacin, calcium, copper, iron, zinc
Some more ideas
Instead of making individual teacakes, shape the dough into a large round and place on a greased baking sheet. Leave to rise again for 30–60 minutes, then bake for about 25 minutes. * Use other dried fruit, such as raisins or chopped ready-to-eat dried pears, peaches or dates, instead of the sultanas and currants. * Substitute freshly grated nutmeg or ground mixed spice for the cinnamon.
Dried fruit is low in fat and a useful source of fibre. Currants also provide magnesium, and sultanas offer potassium and iron. * Combining wholemeal flour with white flour increases the fibre content of the teacakes and adds other valuable nutrients such as B vitamins and several minerals.