Ingredients
200g mixed dried fruit, chopped small (raisins, sultanas, dried cherries and apricots)
Zest ½ orange
200ml hot Earl Grey tea, made from 2 tea bags
250ml whole milk
75g butter, cubed, plus extra to serve
500g strong white bread flour, plus extra for dusting
1½ tsp mixed spice
50g caster sugar
7g sachet fast-action dried yeast
1 large egg, beaten
Apricot jam, to glaze
Method
- Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.
- Heat the milk in a small pan until hot but not boiling
- Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature
- Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl
- Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit
- Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky
- Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hours until doubled in size
- Flour 2 large flat baking trays knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl)
- Knead the fruit into the dough until well distributed – you may need to add a little extra flour if the fruit makes the dough too sticky
- Break into 6 pieces and shape into balls. Place on the floured baking trays, well-spaced apart, and squash each down lightly with the palm of your hand
- Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hour, until doubled in size. Heat oven to 200C/180C fan/gas 6.
- Uncover the teacakes and bake for 25 mins, swapping the trays over halfway through cooking, until golden and hollow sounding when tapped on the base
- Brush each one with a little apricot jam and return to the oven for a further 1-2 mins
- Leave to cool on a wire rack
- Serve warm from the oven or split and toasted, topped with lashings of butter. These will keep in a tin for up to 4 days