Teacakes

Fruited teacakes, not the marshmallow-y Tunnocks variety, always remind me of home. My Grandma always had teacakes in the house, and she was very pernickety about them, they had to be bought from the post office at the end of her street and they had to be that mornings batch, she didn't want them to have sat around. We would slice them open, toast them on the open fire, smear them with butter (always salted in my Granny's house) then we would 'write' our names on then by drizzling golden syrup off the end of a spoon over the hot, toasted teacake.

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.

Fruited teacakes:

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.