Baking Recipes - Tea Cake Recipe

Ingredients

Makes 8

• 500 g/1 lb plain flour

• 1 teaspoon salt

• 2 teaspoons sugar

• 125 g/4 oz currants

• 25 g/1 oz fresh yeast

• 300 ml/1/2 pint warm milk

• melted butter, for brushing

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Method:

1. Sift the flour and salt into a mixing bowl and add the sugar and currants.  Cream the yeast with a little extra sugar and some of the warm milk.

2. Pour the yeast mixture into a well in the centre of the flour and leave in a warm place for 10 minutes. Add the remaining milk to the yeast mixture, mix to a light dough and knead well.

3. Cover the bowl with a clean tea towel and put in a warm place to rise for about 1-1 1/2 hours until doubled in bulk.

4. Knead the dough again, then divide it into 8 pieces and roll and shape them into round tea cakes. Prick each one with a fork.

5. Put the tea cakes on a greased baking sheet, cover with a cloth and leave in a warm place to prove for 30 minutes.

6. Transfer the tea cakes to a preheated oven, 220°C (425°F), Gas Mark 7, and bake for 10-12 minutes.

7. Remove the tea cakes from the oven, brush them with melted butter, then return to the oven for a further 10 minutes. Colon a wire rack.

8. To serve, split each tea cake in half, toast lightly and spread with butter.