Teacakes Recipe

Ingredients for Teacakes:

• 12 oz (340 g) plain flour
• ½ teaspoon salt
• ¾ oz (20 g) butter or margarine
• ½ oz (14 g) fresh yeast or ¼ (7 g) dried
• 1 teaspoon caster sugar
• ½ pint (300 ml) whole or semi-skimmed milk
• 2 oz (56 g) currants
• Melted butter or sugar syrup for the glaze

Method for Teacakes:

1. Mix the flour and salt together in a bowl, rub in the fat, and mix in the currants. Leave in a warm place.
2. Cream the yeast with 1 teaspoon caster sugar and most of the warmed milk.  Leave until frothy.
3. Make a well in the centre of the warmed flour, add the yeast mixture and mix to a soft dough, adding more warmed milk if necessary.
4. Turn onto a floured surface and knead with the hands to mix well.
5. Sprinkle with flour, cover with a damp tea towel and leave to rise in a warm place until doubled in size.
6. Turn onto a floured surface, knead well until the dough is smooth.
7. Divide the dough into 8 pieces, knead again and shape into buns.
8. Flatten each bun and put on a warmed, greased and lightly floured baking tray, cover with a clean cloth and leave to prove for 15 -20 minutes.
9. Bake in the centre of a pre-heated oven set at Gas Mark 6 (400°F/200°C) for about 15 minutes.
10. Glaze with melted butter or sugar syrup as soon as removed from the oven and transfer onto a wire tray to cool.