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Hello, This will be the first of many instructables on classic British food.

This recipe can be used for all sorts of things such as fruit loaf, tea cakes or hot cross buns. For this instructable I will be making teacakes.

Before starting make sure you wash your hands and clean the surfaces.

I have now also added measurements in "oz" and "fl.oz" so everyone can try this!

Thanks for the feature instructables! =D

Step 1: What We Are Going to Need

This will make around 12-15 buns (Depending on the size you like) Or two loafs.

The fruited dough
  • 50g / 2oz Sugar
  • 15g / 1/2oz Yeast
  • 300ml / 10fl.oz of tepid milk
  • 450g / 1lb flour
  • 1 tsp salt
  • 1/2 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 50g / 2oz butter
  • 50g / 2oz sultanas
  • 50g / 2oz currants
  • 1 egg, Beaten

For the glaze
  • 2 Tbsp sugar dissolved in 30ml of hot water

For the paste (For the crosses on the hot cross buns If you are making them)
  • 25g / 1oz of flour
  • Cold water to blend

Equipment
  • Oven
  • Scales
  • Teaspoon
  • Tablespoon
  • Knife
  • A large bowl
  • A couple of small bowls/jug (For the yeast, milk ect)
  • A piping bag (If you don't have one you can cut the corner of a sandwich bag and use that)
  • Baking trays
  • Loaf tins

Step 2: Prepare the Yeast

Mix 1 tsp of sugar, the yeast and 2 Tbsp of the milk to a paste, set aside in a warm place for 15 minutes or until the mixture gets all bubbly.

The yeast in this recipe should be fresh however I have used dried yeast as it's much more convenient, Just follow the instructions on your yeast of how much to use.

The time this take depends on the warmth of you house, covering the bowl or jug with a tea towel will keep the yeast nice and warm.

Step 3: Making the Dough

Over a large bowl sift in the flour, salt and the ground spices.

Now rub in the butter, Always remember when rubbing in to use the tops of your fingertips and not palms as the heat from them will melt the butter which will not be very good. Giving the bowl a shake will bring the big lumps of butter to the top, Continue until it resembles breadcrumbs.

Step 4: Finishing the Dough

Now add the sugar and the sultanas and currants.

Add the egg, yeast mixture and add milk slowly until you get a soft dough. Add a little flour if you have added too much milk. (You may not need all the milk, if not enjoy a glass of warm milk)

Cover the bowl with some cling film (Loosely) or a tea towel and leave it somewhere warm until the dough doubles in size, This should take around 1 hour.


Step 5: Kneading

Remove the dough from it's bowl and knead it on a very lightly floured surface until it is smooth and nice and stretchy, That should be around 8-10 minutes of kneading, It's normal to feel like you have done a 60 minute workout.

Step 6: Ready to Bake Yet?

Nope, We need to shape them them 15 rounds or 12 if you want nice big teacakes. to do this roll your dough into a long even sausage and cut it in half, Take one of these half's and roll it a little bit more and then divide this into six using the back of a knife. Repeat for the other half and have 12 lumps of dough Roll these into balls, flat them down a bit and place these onto a well greased baking tray or a silicone mat a baking tray if you have one.

If your making hot cross buns mix the ingredients for the paste together until it forms a soft paste. Spoon into a piping bag and draw a cross over each bun.

If you making loafs cut the dough in to two and place into greased loaf tins.

Now leave this dough to rest for 15 minutes before putting in the oven for 20 minutes at 220'C/425'F Gas mark 7.

Step 7: Finishing Touches

Remove your buns or lofts from the oven, now brush on the glaze while they're still hot and place them on to a cooling rack to cool.

Traditionally these are served toasted with butter, But they are just as nice plain!
(British flag optional.)

If you enjoyed this instructable please rate and comment.

Cheerio .

Step 8: Download PDF

If your not Pro and would like to see the recipe in full then please download this PDF, It's great for printing off too!
<p>My wife asked me to make he some Yorkshire currant Teacakes. This recipe looked to be as near as I could find. As a Yorkshireman I can honestly say that these are the best I have tasted. I halved the amounts as there are only the two of us ( wish I had doubled em ).I only used currants too as we don't like raisins or other dried fruit . A big thank you for the recipe</p>
Thanks! Trying these tomorrow. Post more Brit food please :) <br> <br>
I really want to give these a try. I am going to add golden raisins as I believe they are close to sultanas. Thanks for the recipe!
This was so easy to follow and make even for my short attention span!<br>anyway, I made them, and they came out beautifully, but some were absolutely massive, better than any of my British recipes, well done! :)<br>
An excellent recipe, and one that is not well known to Americans. Note to other Americans: baking by weight only seems difficult because we are not used to it. It is, in fact, much easier, as the only dirty dishes created are the small bowl that you perch on the scale. Place the bowl on the scale, set scale to zero, and begin. You need not buy a special baking scale, as the thrift stores are awash in outdated postage scales and diet scales. Weighting is especially nice for sticky or difficult ingredients such as shortening or butter.
I've been looking for this recipe for a long time and I was pleased to find it on your website.&nbsp; I was not pleased,&nbsp;however,&nbsp;that you made it so hard to copy the recipe&nbsp;unless I paid you $24 for a year membership.&nbsp; I've no other interest in your website, but I would be happy to pay $1 for the recipe.&nbsp; If you're not willing to share recipes then I'd suggest that you not list them on Google.
I'd be happy to send you the PDF of this Instructable if you wish.<br />
I've added a downloadable PDF on step 8, if you have any problems downloading it drop me an email at 22ndstudios@gmail.com and I'll send you a copy.<br /> <br /> I hope you enjoy the recipe! =D<br />
Was just browsing about on /b/ as you do and saw a brit thread and someone posted my intro step pic. I couldn't believe it haha<br /> <br /> <br />
whatt he heck is a nosh?learn english
We know english, you need to learn 'British' english. :-) I know British english and American english, but I don't know Austrian english...
i got the book with the red dubble decker bus on it is that britin? mayb someday i can come visit and wave the queen L-)
Yeah, that is british, and the red dubble decker buses are EVERYWHERE in london!! (I really mean it, they are so many of them.) :-)
Well there nott all double decker as we have the bendy bus as well XD
hi only ben on a schoolbus :) u seen em? like a yellow log with whels
I just a mere pom to them (The Aus) lol
Nosh: A snack, light food or just food. And I'm English! P.S. It's What not "wwhat" and English is spelt with a capital at the beginning.
La Forge didn't write "wwhat", he wrote "whatt", which is an acceptable spelling of the word.
i luv it but we dont have enough $ to play tv more than once a month , so its start track or airwolf
thank u. sounds good just was confused? thanks
Looks delicious. How would this work with whole wheat flour?<br/><br/>Also, for my fellow Americans, I believe that sultanas = raisins.<br/>
Sultanas are different from rasins, I think it's that they are made from white grapes and raisins from red, though I'm not sure. They taste almost exactly the same anyhow.
Wheat flour should work just fine, they will just have that bit of brown-ness you get with it anyway. And I think that's right.
Wow, those look good.
Wow, a comment from canida! Thank you!
Oh my goodness, those look delicious!
Cheers, you should make some then ;-) as your not getting any of mine :P lol
My brother nicked my scale, now he's at sing sing. These look delish, thanks for posting!
I'll have to "steal" my own scales back. lol And thanks!
Yum... As an ex-pat I can now make these blighters in France ... yay !
Make sure you do! Bon Appetit!
Those looks really good, they look very similar to hot cross buns, but has no cross... 5 stars!
Cheers!
They look good. What's the texture like? Also thank you for the recipe.
The texture is a bit like bread, had to explain really.
Have to add (as a British Food Writer) making a cross in the ton doesn't make them <a rel="nofollow" href="http://britishfood.about.com/od/introtobritishfood/r/Cakes.htm">Hot Cross Buns</a>Hot Cross Buns).... otherwise lovely Tea Cake recipe<br/>
...and if you put a cross of pastry on the top of them, they are called Hot Cross Buns - for Easter.
Oh and seeing as this has been featured I'll and oz measurements to the ingredients for the Americans.
I thought they were bagels based on the first image =]<br/>
Very like a bagel just without the hole and less chewy.
They look good! I hope you had a nice cup of tea to wash 'em down with L
Most defiantly.
<em>...severed toasted with butter...</em><br/><br/>Possibly &quot;served&quot;?<br/>
Oops! Shall I put heads after it. Thank god there's a teacher here! Cheers Kiteman!
:-)<br/><br/>Keep up the good work - <em>somebody</em> has to teach these colonials about proper food.<br/>
Just wait for the war when I post British pancakes. lol
<em>Flour to the left of it,</em><br/><em>Eggs to the right of it,</em><br/><em>On into the hot pan flowed the thin batter!</em><br/>
It's a ~~trap~~ crepe XD

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Bio: A 20 something Veggie with a passion for cooking and computing. Office job by day, maniac by night. If something involves vodka then I should ... More »
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