Currant Teacakes

Currant Teacakes

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These currant tea cakes remind me of my grandmother. If you don't want to use raisins substitute with sultanas or mixed fruit.


Serves: 12 

  • 800g plain flour
  • 1 teaspoon salt
  • 120g caster sugar
  • 2 teaspoons dried yeast
  • 2 teaspoons dried milk powder
  • 450ml tepid water
  • 250g currants

Preparation:15min  ›  Cook:8min  ›  Extra time:1hour proofing  ›  Ready in:1hour23min 

  1. In a mixing bowl mix together the flour, salt, sugar, yeast and milk powder.
  2. Add water and mix until soft and pliable; around 5 minutes. More or less water may vary due to flour protein content.
  3. When mixed tip out on work surface and work by hand.
  4. Finally add fruit evenly by hand until dispersed evenly. Divide into balls; each roll should be scaled at 90g.
  5. Each teacake should be balled, moulded and rested 5 minutes before pinning out into teacake shapes.
  6. Place on warm greased baking tray and cover with tea towel for 60 to 70 minutes. When double in size bake at 220 degrees C for 8 minutes.

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Reviews (1)


oh dear... 'epic fail', I made great paper weights. I may need more practice making breads/buns?! - 27 May 2012

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