- Baker: Sophie Carey
- Makes: 9 Large teacakes
- Prep time: 45 minutes (plus rising time)
- Bake time: 40 minutes
- Flours used: Heritage Bibury Barley Flour (or Heritage Fifield Light) & Matthews Strong White Bread Flour
Method:
- Cover the dried fruit with boiling water to soak for 20 minutes - I also like to add a teabag for extra flavour
- Heat the butter and milk in a saucepan until melted, then add the sugar and dissolve. Add the water to this mixture to cool it
- In a bowl, combine the flours with the salt and mixed spice, then add the liquid mixture and the yeast. Mix on a slow speed for 2 minutes until all the ingredients are combined, then increase the speed for a further 6 minutes
- Strain the fruit and add to the bowl, combine into the dough on a slow speed so you don’t break down the fruit too much
- Once finished mixing, leave the dough covered to rest for 1 hour or until doubled in size
- After the dough has finished rising, tip it out onto a lightly floured surface and divide into 9 equal pieces. Shape them into balls and use a rolling pin to flatten slightly into an even circle - Ideally you want these to be about an inch thick, you aren’t trying to roll them out into pastry or biscuits!
- Place closely together (but not quite touching) on a lined baking tray - the closer together the more they will batch in the oven and vice versa!
- Cover lightly with clingfilm and leave to rise again for a further 1 hour or until doubled in size
- Preheat the oven to 190 degrees Celsius
- Glaze the teacakes with beaten egg and bake for 30-40 minutes or until they are a dark golden brown
- Enjoy toasted with butter and jam!
