Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they weren't fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
“She turned to the sunlight and shook her yellow head, and whispered to her neighbor . . . "Winter is dead.”
~A.A. Milne, When We Were Very Young

Sunday, 4 March 2012

Toasted Teacakes



Teacakes are not something I never even knew existed before I moved over here to the UK. I had never heard of them before. There used to be a bakeshop on North Gate street in Chester where you could get thick slabs of toast, and toasted teacakes, slathered in butter along with a hot drink. I was so disappointed when we moved back here and found out it had closed down.



Teacakes are not cakes. They are puffy fruited and lightly spiced sweet yeasted buns . . . you split them in half through the middle and then pop them under a grill, so that they get toasted on the cut side only . . . and then you spread them with oodles of cold butter . . . at least in most of England at any rate. In East Lancashire a teacake is a round bread roll which is cut in half to make sandwiches. They do not contain any sort of dried fruit. They can be made with either white, brown, wholemeal or granary flour. I've never had one of those . . .



I like the fruited ones. Oh my . . . they speak to my soul . . .



The outsides stay all soft and puffy . . . the cut edges get all crisp and golden . . . stogged full of lovely mixed raisins, sultanas and currants . . . and then slathered in butter . . . all that golden richness melting down into all the crags and crust of that toasted surface . . .



Nothing is more satisfying . . . or comforting . . . for elevenses . . . for tea . . . for an impromptu evening snack.



You can toast them under the grill . . . but a purist lucky enough to have an open fire might like to toast them over the fire using a long fork . . . I can only imagine how lovely they would be done that way.



I am not usually that good at yeast breads, but I am getting better each time I try. Today I made these scrummy (tired of that word yet?) teacakes that we toasted for our mid afternoon tea break. They were luverly . . . just luverly.



Come on . . . just a little nibble . . . I promise you, you'll be totally smitten . . . totally . . . mmmmm . . . mmmmm . . . . mmmmm!!



*Toasted Teacakes*
Makes 8
Printable Recipe

Satisfying and deliciously comforting any time of day, but especially nice in the late afternoon or evening.

225g strong white bread flour (generous 1 1/2 cup)
1/2 tsp salt
1 tsp fast action dried yeast
15g soft light brown sugar (generous TBS)
1/4 tsp freshly grated nutmeg
75g mixed dried vine fruits (raisins, currants, sultanas) ( 1/2 cup)
40g butter, melted (2 3/4 TBS)
120ml full fat milk, plus extra for brushing (generous 1/2 cup)
Cold butter to serve



Sift the flour, salt, yeast, sugar and nutmeg into a large bowl. Stir in the dried fruits and make a well in the centre. Put the milk and butter into a saucepan and heat just until warm to the touch. Pour into the flour mixture and work together to make a soft dough.

Turn out onto a lightly floured surface. Knead for about 5 minutes, until smooth and elastic. Shape into a ball and place into a lightly buttered bowl. cover with cling film and leave to rise in a warm place until doubled in size. Tip the dough out onto a lightly floured surface and punch down. Divide into 8 portions of equal size. Shape each portion into a ball. Flatten slightly and arrange on a large nonstick baking sheet. Cover lightly with a large tea towel and leave to rise again until double in size, about 45 minutes.

Preheat the oven to 200*C/400*F/ gas mark 6. Brush the tops with some milk. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.

To serve, split in half and toaste under a heated grill on the cut sides. (Leave the other side as normal) Spread generously with butter and serve immediately. (If you are really keen you can toast them using an old fashioned toasting fork over an open fire!)

15 comments:

Gloria said...

Dear Mariew always when I saW Your recipe at this time (here is so late) I think I go to bed and she is wake up (lol) I was finish some things and go to bed when I see your post.
These toasted teackes look amazing dear, delicious:) have a nice Sunday with Todd... xoxoxo
and good night (lol)

Rhissanna said...

*Sobs* I miss teacakes, here in Arkansas. I do. Cinnamon swirl bread is close-ish, but it's not a tea cake.

Eva said...

Unos briochitos con frutas de lo más apetecible. Deliciosa receta que probaria voluntaria con mi café mañanero.

Tracy said...

Oh, so good... I've not made something like these in a quite a while. When we were in the States at Christmas and we were out & about, we had some tea cakes--they were good. :o) Happy Weekend ((LOVE & HUGS))

Tracey Steele said...

Toasted teacakes, the taste of childhood!

Sheilagh said...

The ultimate comfort food on a cold winters day, with a lovely cup of tea. One of my happy memories of my children's childhood. They loved coming home from school and having them sat around the fire talking about their day.

Thanks for the memories

love

Sheilagh
xxx

eatingupnorth said...

There's nothing better than a nice warm teacake with lashings of butter and a cup of tea!

Francis Wells said...

you can also add cinnamon and mixed spice. plus I'd add a ground or two of black pepper.

Jessica A said...

I hope you don't mind if I share a link to your recipe on my blog, homelessvagabonds.wordpress.com. This is the first recipe that offers American measurements along with the metric measurements. Thanks! They look fantastic. I will be sure to make them when we are back in the states to remember our time in the UK.

Jessica A said...

I hope you don't mind if I share a link to your recipe on my blog, homelessvagabonds.wordpress.com. This is the first recipe that offers American measurements along with the metric measurements. Thanks! They look fantastic. I will be sure to make them when we are back in the states to remember our time in the UK.

Marie said...

No Problem Jessica. I am happy for you to share. I do try to give American measurements for all the recipes I post. I do my best to make them as accurate as possible! I hope that you enjoy these and do share, share, share! xx

jancie said...

In August last year I had toasted teacakes in in a little tea room in Tetbury. Since coming back to Australia, I have thought about the food I had in the UK a lot(in the case of clotted cream, very often)
I'm so glad to have found your site and recipes.

Marie said...

Thank you for visiting Jancie! I hope that you continue to come and to enjoy what I share! Clotted cream is the best! Very difficult to explain to someone who has never had it though!

Valerie said...

I don't bake but since I really craved teacakes I tried the recipe. Unfortunately, mine came out like lumpy scones. Don't know what I did wrong, but they were a big disappointment. Oh well. Not you...must have been me.

Marie Rayner said...

Valerie I am so sorry you had a bad experience with these. I checked my measurements again. I am not sure if you used the cup measurements or the weight measurements. Since this is a British recipe the weight measurements would be the more accurate ones and now I have my new scales I remeasured the flour and have adjusted the recipe. I believe from your findings that there was too much flour in the cup measurements and I was right. That is why your teacakes were lumpy. I do hope you will give them a go again with less flour. My sincerest apologies!