It took longer to toast and drizzle them than it took to eat them but it was fun, and they never tasted the same in anyone elses house.
I must admit I'd forgotten all about teacakes, instead I settle for a bought cinnamon and raisin loaf from the supermarket...oh the shame...in fact it is really delicious and my kids instead on a slice of it, toasted before bed.
Then we ran out of raisin bread.......tears before bedtime indeed.
After the kids went to bed I thought about replicating their favourite fruit loaf and that's when I remembered teacakes. I knew my kids would love them.
I found this recipe on my bookshelf, I should really look through books after I buy them. It comes from the 'Big book of bread' by Anne Sheasby, mentioned on the Focaccia thread. I tweaked it slightly by adding some much needed spice.
450g strong, plain white bread flour
1 tsp salt
25g butter, diced
1 1/2 tsp easy blend yeast
25g caster sugar
1/2 tsp cinnamon
1/2 tsp mixed spice
115g currants/ raisins
about 250ml warm milk, plus extra for glazing.
Grease 2 baking sheets and set aside. Sift the flour and salt into a large bowl,then lightly run in the butter. Stir in the yeast, sugar, spices and dried fruit.
Make a well in the centre, then stir in enough milk, mixing to form a soft dough.
Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in a oiled bowl, cover and leave to rise in a warm place until doubled in size.
Knock back the dough on a floured surface, then divide into 8 equal pieces. Roll and shape each piece into a round teacake and prick each one twice on top with a fork. Place on the baking sheets, cover and leave to rise for about 30 minutes, or until doubled in size.
Preheat the oven to 200c/ gas mark 6. Brush the teacakes with a little milk, then bake for 20-25 minutes, or until risen and golden brown. The teacakes will have a lovely soft top.
Transfer to a wire rack to cool.
To serve, split each teacake in half, toast lightly on a roaring open fire (a grill would suffice though) spread generously with butter and write you name on the top with golden syrup.