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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!)
Marie Rayner
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  1. 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)

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

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

  4. 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))

  5. Toasted teacakes, the taste of childhood!

  6. 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



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

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

  9. I hope you don't mind if I share a link to your recipe on my blog, 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.

  10. I hope you don't mind if I share a link to your recipe on my blog, 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.

  11. 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

  12. 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.

  13. 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!

  14. Loved it. Used fruit soaked in tea though. Baking another batch today...

  15. Thanks for the recipe, my first attempt was a failure as I forgot the sugar, but the taste was pretty good. I was just wondering why soft brown sugar and not caster sugar. Second bake tomorrow.

    1. Soft brown sugar gives a nicer taste than caster sugar Ian.

  16. I just made these and they were lovely and moist and tasted great. I also added pepitas for a little savoury crunch but will probably reduce the dried fruit to 50gm next time.

    1. I am so pleased that you baked and enjoyed these Sue! You made my day. Thank you so much for taking the time to let us know. Your pepitas sound like a lovely addition! xo

  17. These were absolutely lovely. Your directions were spot on! I'm not always good with yeast recipes but everything went just as you said. Thanks for introducing us to these lovely treats.

    1. You are very welcome Sharon! Very happy they were enjoyed! xo


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