These lightly spiced teacakes are packed full of nutritious dried fruit. They are simple to make and delicious served lightly toasted and spread with a little butter or jam at tea-time.
B1, selenium * B6, niacin, calcium, copper, iron, zinc
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.
Made these this afteroon. My first ever time at making any sort of bread! I am absolutely thrilled with them and they have been yummed up by everyone! Perfect with butter and jam! x - 23 Oct 2011
Is it possible to use only wholemeal flour in this recipe, and replace the white flour with wholemeal? Thanks. - 04 Jan 2013
Nice but not a lot of flavour - 16 Jun 2012