Soft, fruity and irresistible buns
Teacakes originate from Yorkshire. They are fruity buns that are usually served as a tea-time treat. They should be served warm with butter, or can be split in half and lightly toasted, then slathered with homemade strawberry or raspberry jam and some good quality butter.
To vary the basic recipe you can add 1 teaspoon mixed spice (or pumpkin spice), 1 teaspoon cinnamon or grated rind of a lemon. Please ensure you serve them on the same day. I wish you a very pleasant week. Happy Baking..
- Ingredients
- 450g (1Ib) all-purpose flour (original recipe asked for strong plain flour)
- Pinch of salt
- 1½ teaspoons Fleischmanns instant yeast
- 25g (1 oz) sugar
- 50g (2 oz) butter or margarine, cubed
- 50g (2 oz) chopped mixed peel
- 100g (4 oz) currants (Zante currants)
- 330ml (11/3 cups) 2% warm milk
- 1 tablespoon milk to glaze
Please, always assemble all ingredients before you start. Preheat the oven to 400°F (200°C) 15 minutes before baking the tea cakes. Line a large baking tray (sheet) with parchment paper and sprinkle lightly with cornflour (maize flour).
Sift the flour, salt, yeast, and sugar into a large mixing bowl.
Add the butter or margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix in the mixed peel and currants.
Form a well in the centre and the milk.
Mix into a soft but not sticky dough.
Turn onto a floured surface and knead 10 minutes
Place the dough in a clean lightly oiled bowl, cover with cling film and leave in a warm place for about 1 hour or until doubled in size
Knock back the dough on a lightly floured surface, then using one had, pull the dough out (taking care not to tear it) then push it back the the centre, kneading until smooth and elastic (the more you knead, the dough, the lighter you tea cakes will be).Shape the dough into a 16 inch (41cm) long roll
then carefully cut into nine equal sized pieces.
Revolve each piece between your hands to form a perfect round.
Place each round on the baking sheet, then flatten lightly with the palm of your hand.
Cover with a large polythene bag and leave in a warm place for 30-50 minutes or until doubled in size. (The dough should spring back when lightly touched with a clean finger). I left them for 50 minutes.
Brush the tops of the tea cakes with a little milk then bake in the oven for 20 minutes or until golden brown and cooked. The tea cakes are cooked when a light tap at the base sounds hollow. Transfer to a cooling rack.
To serve, split each cooled tea cake in half, toast lightly, then spread them with butter and homemade jam.
The tea cakes are best eaten the same day.
We polished off everything in minutes!
Tea Cakes
Original Recipe from: Woman’s Own Cakes and Bakes By Gina Steer
Preparation time: 40 minutes; Baking time: 20 minutes; Makes:: 9 buns
Ingredients
- 450g (1Ib) all-purpose flour (original recipe asked for strong plain flour)
- Pinch of salt
- 1½ teaspoons Fleischmanns instant yeast
- 25g (1 oz) sugar
- 50g (2 oz) butter or margarine, cubed
- 50g (2 oz) chopped mixed peel
- 100g (4 oz) currants (Zante currants)
- 330ml (11/3 cups) 2% warm milk
- 1 tablespoon milk to glaze
Instructions
- Preheat the oven to 400°F (200°C) 15 minutes before baking the tea cakes. Line a large baking tray (sheet) with parchment paper and sprinkle lightly with cornflour (maize flour).
- Sieve the flour, salt, yeast, and sugar into a large mixing bowl. Add the butter or margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix in the mixed peel and currants.
- Form a well in the centre and the milk and mix into a soft but not sticky dough. Turn onto a floured surface and knead 10 minutes until smooth and elastic. Place the dough in a clean lightly oiled bowl, cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
- Knock back the dough on a lightly floured surface, then using one had, pull the dough out (taking care not to tear it) then push it back the the centre, kneading until smooth and elastic (the more you knead, the dough, the lighter you tea cakes will be).
- Shape the dough into a 16 inch (41cm) long roll then carefully cut into eight equal sized pieces. Revolve each piece between your hands to form a perfect round. Place each round on the baking sheet, then flatten lightly with the palm of your hand.
- Cover with a large polythene bag and leave in a warm place for 30-50 minutes or until doubled in size. (The dough should spring back when lightly touched with a clean finger). I left them for 50 minutes.
- Brush the tops of the tea cakes with a little milk then bake in the oven for 20 minutes or until golden brown and cooked. The tea cakes are cooked when a light tap at the base sounds hollow. Transfer to a cooling rack.
- To serve, split each cooled tea cake in half, toast lightly, then spread them with butter and homemade jam. The tea cakes are best eaten the same day.
- The dough weighed 956 g. I divided into about 9 x 100g.
myfavouritepastime.com
Very scrummy Liz 😋
Thank you.
Liz
These look properly British. With a spot of tea , perhaps? -Kat
Oh yes they are British. I had them for tea…it was lovely
Liz
Mmm yay tea cakes! I want to eat them right now!!
Exactly how many do you want? (LOL) I think you can have four. Have a lovely day!
Liz
Haha I would LOVE four right now!
Maybe five would be good? Have a great weekend!
Liz
I can’t wait to try these. Anything with dried fruit & peel has got to be good.
I wish you a happy trial. Enjoy the week!
Liz
You are so talented with bread! These look yummy.
Thank you, Shari. I am heading to the “Hot Arizona Sun” right now. I’ve just seen some awesome photos!!!
Take care!
liz
Are these sort of like hot cross buns without the cross? They look delicious either way 🙂
Oh yes close to hot cross buns. They are very soft and delicious
Liz
These are great addition to continental breakfast. Absolutely delicious with cinnamon butter. Yum! 😀
I agree with you, Anna. How is your cough? I hope you are feeling better today. Have a fantastic week!
Liz
After four days of complete rest, I’m not coughing that much anymore. I just needed to rest. 😀 Thanks for asking, Liz. I wish you a great day! 🙂
Thanks, Anna. Glad to know you’re feeling better. Have a fantastic week!
Liz
Hi, Liz! Yes, I’m 99% better. Yay! 😀 Thank you so much. I appreciate the thought. I hope you are well. Have a fabulous Thursday. 😀
It’s bit rainy here but the weather is good so nothing to complain about. Have a great week. I hope soon you’ll be 100% better!
Liz
Thank you, Liz. Hopefully soon. Enjoy the rest of the week. 🙂
Thank you!
These cakes look delicious, and they toasted up beautifully. I would love one of them (o.k. maybe two) with my coffee in the morning!
Okay maybe four? you can have four. Have a great week!
Liz
These look like our Pane con l’Uva, a delicious way to have breakfast.
I totally agree with you, Silva. They are so damn good. What more can I say? Enjoy the week!
Liz
YES! i knew I had my big mixing bowl out for a reason today. i made my combo recipe for baking powder/scones yesterday to take to sons for Thanksgiving dinner but the darn things dry out so quickly. Eat fresh or they are dry! With this recipe and the yeast, I can certainly see where they would perhaps keep their flavour and not be dried out offerings. oK, Liz, it’s a grey cool day, had to turn my heat on so while it’s warm in here I’m going to give these a try! I Iove the flavour of currants and other dried fruits or peel! mUst make sure to have some butter ready for when they come out of the oven!!! Have a wonderful day Liz!
Hi there Sandy,
Baking powder scones can be kept soft by covering with a tea towel while they are cooling on the rack and after cooling keeping them covered or in a polythene bag until they are all eaten (just the way bread is kept in a polythene bag after cooling). That always works for me.
I am sitting in my small office and I feel rather cold. I am soon going to go downstairs to turn on the gas fire. I’ll probably fall asleep (LOL).
The buns tasted extra nice. I really enjoyed eating them. We ate ours within two days. Enjoy the warmth and please send me some virtual buns. Have a great week!
Liz
Just got back from a trip across the pond. My girls will be thrilled when I surprise them with this recipe. I just ordered some double Devon cream and clotted cream. Perfect….. with our tea!
Good luck. We really enjoyed eating them. I think everybody loves a “food surprise’ my kids are always so delighted!
Liz
I am trying to get to your blog but its on strike or some kind of go-slow (LOL). Will keep on trying.
Liz
I applaud your effort and persistence.
Ha ha I managed and had a sniff of the Borscht soup. I am planning to make some soon. You inspired me!
Liz
My whole family loves it….which is unusual due to the unique color (and the knowledge that beets are in it). We love it with a plop of sour cream or plain Greek yogurt.
I would go for the sour cream, anytime. Will let you know how it turns our. Thanks
Liz
These look scrumptious. I love a good tea time treat and this one is perfect, not too sweet at all.
Thank you. I also don’t like too sweet. Enjoy the week!
Liz
These look delicious!
Thank you, Sabrina. We devoured them in seconds…I wished I had made more….sigh. Enjoy the week!
Liz