Ingredients

375g/13oz strong white bread flour

½ tsp sea salt flakes, lightly crushed

7g/¼oz sachet fast-action dried yeast

1 tsp ground mixed spice

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

½ orange, zest only

50g/1¾oz caster sugar

50g/1¾oz butter, cubed

150ml/5fl oz semi-skimmed milk

1 free-range egg, beaten

125g/4½oz mixed dried fruit

2 tsp sunflower oil, for greasing

butter, for serving

Method

1.Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl.

 

2.Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm.

Remove from the heat and whisk in the egg.

 

3.Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg.

Stir with a wooden spoon until the mixture forms a ball.

 

4.Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough.

Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.

 

5.Knead the dough lightly, divide into six portions and roll into balls.

Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment.

Cover with oiled clingfilm and leave to rise for a further 45 minutes.

 

6.Preheat the oven to 190C/375F/Gas 5.

Remove the clingfilm and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown.

Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter.

Eat within 24 hours to enjoy them at their best