Teacakes

MIX

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

SOAK

Mix the tea with the dried fruit in a small pan. Bring to the boil, then turn off the heat and leave to soak.

SHAPE

Drain the fruit and pat dry with kitchen paper. Knead into the dough. Cut the dough into 8 even pieces (use a weighing scales if you like). Roll each piece into a ball, dust the Yorkshire pudding tins with a little flour and sit a ball in each hole.

PROVE

Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 180°C (160°C fan, gas mark 4.)

BAKE

Dust a little more flour over the buns. Bake the buns for 20 minutes or until golden. If you tap the base of a roll it should sound hollow.