Raisin
Teacakes
Ingredients
1 cups white bread flour
¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon easy-blend dry yeast
1½ tablespoons soft brown sugar
¼ teaspoon freshly grated nutmeg
¾ cups mixed raisins
3 tablespoons butter
½ cup milk, plus extra for brushing
Butter, to serve
2 baking sheets, greased
Makes 8
Method
1.
Combine the flour,
salt, yeast, sugar, and nutmeg in a bowl, then sift into a large bowl. Stir in the raisins and make a well in the
center of the mixture.
2.
Melt the butter in a
small saucepan, then add the milk and heat until lukewarm. Pour into the flour mixture, gradually
working it in to make a soft dough. Turn
out onto a lightly floured surface and knead for about 5 minutes until smooth
and elastic. Transfer to a bowl, wrap in
a plastic bag, and let rise in a warm place for about 1 hour until doubled in
size.
3.
Turn the dough out onto
a lightly floured work surface, punch down and divide into equal pieces. Shape each one into a ball, flatten slightly,
and arrange on the prepared baking sheets, spacing them slightly apart. Wrap the baking sheets in plastic bags and
let rise in a warm place for about 45 minutes until doubled in size.
4.
Brush the teacakes with
milk, then bake in a preheated oven at 400°F for about 15 minutes until risen
and golden, and they sound hollow when tapped.
Transfer to a wire rack to cool.
To serve, cut the teacakes in half and toast, then spread generously
with butter.
Note that went along with the
recipe:
Soft and spicy, and dripping with
melted butter, nothing quite makes a teatime like hot buttered teacakes. These ones are small, rather than the
traditional large ones, so there’ll be plenty of room for those other tea-time
cakes and fancies.
Raisin
Teacakes were
made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
Recipe was taken from the Afternoon Tea
by Susannah Blake, the chapter on “Scones and Teacakes”,
Recipe is on page 36 “First published in the USA in 2006 by Ryland Peters &
Small”.
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Shirley-Ann Pearman
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