Toasted Teacakes
Ingredients
1¾
cups white bread flour
½
teaspoon salt
1
teaspoon easy-blend dry yeast
1½
tablespoons soft brown sugar
¼
teaspoon freshly grated nutmeg
½
cup mixed dried fruits
3
dried apricots, chopped
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 dried fruits 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.
Toasted
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”.
Note dried fruit used
herewith was Paradise
Red Cherries.
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Shirley-Ann Pearman
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