Makes: 10, Calories: 327

Ingredients

Dough:

• 50g butter, melted.  375
• 200ml semi skimmed milk.  98
• 1 egg, beaten.  75
• 15ml lemon / orange juice.  12
• 500g strong white bread flour.  1720
• 1x 7g sachet fast action dried yeast.  22
• 75g golden caster sugar.  300
• ½ orange zest, OR, ½ tsp orange essence
• 1 tsp mixed spice
• ½ tsp allspice
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

Filling:

• 200g sultanas / dried mixed fruit.  664
• 150ml strong hot black tea

Method

1. In large Pyrex bowl; Soak fruit in tea overnight or for 6 hrs minimum. (Cover). Drain and pat excess liquid off.
2. In jug; Microwave milk to body temp. Mix in butter, juice and zest/essence. Beat in egg.
3. In large mixing bowl; Combine flour, yeast, sugar, spices and salt. Stir in wet ingredients until dough forms.
4. On lightly floured surface; Knead for 10 mins until smooth and springy (poke test).
5. Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
6. Grease and line x2 14x10" Pyrex roasters.
7. Lightly knead drained fruit into dough for 3 mins.
8. Divide into 8-12 balls. Flatten, stretch and tuck ends under. Press into shallow disks. Space apart in roasters.
9. Cover with towel. Rest for 90 mins.
10. Preheat oven to 160°C Fan/Gas Mark 4.
11. Milk wash tops. Bake for 22-28 mins until golden.
12. Cool for 15 mins. Remove from roasters. Slide cakes from parchment onto rack. Cool for 1 hr.
13. Serve sliced in half, toasted and buttered.

Calories = 3266

• 3266 / 8 = 408
• 3266 / 10 = 327
• 3266 / 12 = 272

Tip: To increase soaking speed, microwave fruit and liquid for 3 x1 minute bursts, on high, stirring between. Leave to cool for 2 hrs stirring occasionally.

Alternatively: Swap 50g Mixed Fruit for Dried Cranberries to add a Christmassy flavour.

Tip: If no milk, use 20g Marvel milk power mixed into 200ml water.

Tip: Acid helps develop gluten. Dough enhancers include ascorbic acid (vitamin C) to improve rise. If no lemon/orange juice, use ½ amount vinegar.

Tip: Knead standard dough with oil, but enriched dough (butter and egg) with flour else it emulsifies the oil and become a mess.

Tip: Dough made with milk takes upto 40% more time to proof.

Tip: Poke dough with a finger after first proof (step 7). It should spring back halfway.

Tip: Freeze baked Teacakes for upto 2 months. Defrost and toast when desired.