TEACAKES..

Teacakes are the basis of a traditional English tea. Afternoon tea is reputed to have been started by the Duchess of Bedford. Teacakes are usually halved, toasted and then served with butter and jam. Ingredients.....55 gm of butter/ marg/ melted, 300 ml of milk, 1 tbs of instant dried yeast, 55gm of castor sugar, 450 gm of bread flour/ strong white flour, 1 tsp of salt, 1 tsp of ground mixed spice, 115gm of currants, 25 gm of mixed peel, 1 egg, lightly beaten, sugar glaze.....made from 2 tbs castor sugar blended with 2 tbs of warm milk. Line 2 baking trays with baking paper. Gently warm the milk until; just warm, add the yeast and 1 tsp of the sugar. Mix well and leave in a draught free place until frothy. Mix together the flour, salt and mixed spice in a large bowl. Stir in the currants, mixed peel and the remaining sugar. Make a well in the centre and add the yeast mixture , melted butter/ marg and the lightly beaten egg to the well and mix using a wooden spoon till combined then use your hand to form a dough. turn the dough out onto a lightly floured work surface and knead until smooth and elastic. Return the dough to the bowl, cover with cling wrap and leave to rise in a draught free place until doubled in size. Now turn out the dough again and knead lightly. Cut the dough into 12 equal pieces and shape each one into a bun. Place the buns on the lined oven trays and cover each with a sheet of cling wrap and let the buns prove for 30 minutes in a draught free place. Preheat your oven to 200 deg C. Bake the buns in the preheated oven for 20 minutes or until golden brown. Prepare the glaze, mixing 2 tbs of castor sugar with 2 tbsw of milk. Transfer the buns/ teacakes to a wire rack. Brush the buns/ teacakes with the glaze while still hot.