- 500g (1 lb 2oz) strong white bread flour, plus some for dusting
- 1 tsp salt
- 50g (2oz) unsalted butter, cubed
- 1 x 7g sachet fast action dried yeast
- 40g (1½oz) caster sugar, plus 3 tbsp
- 150g (5oz) currants
- 75g (3oz) mixed peel
- ½ tsp ginger
- ½ tsp cinnamon
- 300ml (½pt) warm semi skimmed milk, plus 2 tbsp for brushing
Sift the flour and salt into a large bowl then rub in the butter with your fingertips. Stir in the yeast, sugar, currants, mixed peel and spices.
Make a well in the centre of the mixture and pour in ¾ of the milk and mix together. Add more milk until you have a soft dough.
Lightly dust a surface with flour and knead for 10 minutes until smooth and elastic. Place in a greased bowl and cover with lightly greased cling film. Leave to rise in a warm place for 1-2 hours until doubled in size.
Knock back the dough by punching it. Then knead for 5 minutes before dividing into 12 tea cakes. Place on a greased baking sheet and cover once again with the greased cling film. Leave to rise again in a warm place for 1 hour or until doubled in size.
Preheat the oven to 200C/180C fan/400F/Gas 6. Remove the cling film from the tea cakes and lightly brush them with milk. Bake in the oven for 10-15 minutes until golden.
Heat 3 tbsp sugar with 3 tbsp water in a pan until dissolved. Brush over the tea cakes and serve warm or cooled and toasted with butter.
Top Tip for making Tea Cakes
Make the dough and after kneading place in a greased bowl covered in cling film. Leave in the fridge to slowly rise over night