Yorkshire Teacakes

I treat myself every Friday morning to the biggest Latte that Starbucks has to offer.  I sometimes grab something to eat for my breakfast too.  I saw this Luxury Fruit Bread the other day and was very taken with the idea.  It was, indeed, delicious.  It was shaped like a loaf but on closer inspection you could see that it was actually the top and bottom of a ‘bun’ that was shaped to look like a slice of bread.   It was also not a Fruit Bread, Luxury or otherwise, but a Teacake.  A toasted teacake, that staple of tea shops across the region! 

So I made it my challenge this weekend to find a teacake recipe.  Now I have to say right here and now that this teacake recipe is not the recipe for the Starbucks Luxury Fruit Bread.  It’s close but it’s not quite there.  This is a much lighter dough that the almost stodgy one in Starbucks.  But this is still a delicious little thing and, in fact, I quite like the lack of heaviness.  I think these are best eaten fresh out of the oven toasted over an open fire, but that’s because I have both an open fire and a set of toasting forks.  I love toasting things on the fire.  You can hear them toast!  And you always get just the right level of toasting.  However, I’m pretty certain that a grill or toaster would do just fine! 

Makes 12

50g currants
50g sultanas
50g raisins
40g dried cranberries
2 tbsp water
215ml milk, warm
1 egg
50g sugar
450g strong bread flour
1 tsp salt
7g sachet fast action yeast
50g lard

– First put all of the dried fruits and the water in a small, microwave proof bowl.  Mix a little to moisten.  Microwave for 1 minute. 
– In a jug mix the milk, egg and sugar together. 
– In a large mixing bowl sift the flour, salt and yeast together. 
– Rub in the lard with your fingers. 
– Make a well in the centre of the flour and tip in the contents of the jug. 
– Mix well until all combined. 
– Turn out onto a floured surface and knead until smooth. 
– Drain the fruits of any remaining liquid and lightly pat with kitchen paper.  They should be moist but not wet.* 
– Knead the fruits into the dough. 
– Form the dough into a ball and place in a greased bowl.  Cover with clingfilm and leave to rise in a warm place for 1 hour. 
– Knock down the risen dough and knead a little. 
– Heat the oven to gas mark 7 1/2.  Place 2 baking sheets in the oven while it warms. 
– Divide into 12 balls. 
– Remove the warm baking sheets from the oven and grease lightly. 
– Flatten each ball so it is about the size of your palm. 
– Place the discs on the baking trays, leaving about 1″ between each. 
– Bake for 10 minutes until just golden.  (The lower tray may need about 3 minutes extra on the top rack.) 
– Leave to cool for a few minutes then split and toast.  Spread with butter and enjoy!

*I didn’t dry mine enough and the dough turned to goo.  This is an odd dough in that a tiny bit of extra moisture makes it go really wet but then it only takes a bit of flour to take it back the other way.  If your dough does go rather wet and sticks to everything then simply add a little more flour and knead in and it’ll come right again. 

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