Currant teacakes

These fruit-filled teacakes are a great favourite across the region and are best served split, toasted and spread with butter – delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all the dry ingredients; rub in the butter or margarine

Step 2

In a jug/measuring cup mix the yeast with the tepid milk and leave in a warm place until it froths

Step 3

Blend the milk and yeast with the dry ingredients and knead the dough thoroughly until it feels elastic and is no longer sticky (around 10 minutes)

Step 4

Leave the dough in a warm place until it has risen to roughly double its original size (about 1 hour).

Step 5

Divide the dough into around 8 portions shape into balls. Flatten out each ball into a disc about 1cm (half-inch) thick

Step 6

Place the discs on a greased baking tray about 1in/2.5cm apart. Cover them with oiled clear film or clean damp tea-towel and leave in a warm place to rise until the discs are almost double in size

Step 7

Brush the tops with milk and bake in a pre-heated oven to 200C/400F/Gas 6 for 15-18 minutes, or until golden.

Step 8

Turn out on a wire rack and leave to cool slightly. Split and eat them warm, or toast them from cold.

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