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Teacakes in a basket, toasted bun on a plate served with butter and a pot of tea.

Traditional English Teacakes

Traditional English Teacakes studded with plump sultanas and lightly spiced. Delicious when served warm with plenty of butter and totally irresistible once toasted. Enjoy for breakfast or a teatime treat along with a cup of tea.
5 from 48 votes
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Course: Afternoon Tea, Breakfast
Cuisine: British
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12
Calories: 263kcal
Author: Sarah James

Equipment

  • Optional: A stand mixer – I use my KitchenAid stand mixer to knead the dough as it makes light work of kneading.
  • 2 large baking trays / sheets lined with baking parchment.
  • Pastry brush

Ingredients

  • 500 grams strong white bread flour
  • 1 tablespoon yeast
  • 3 tbs caster sugar
  • ½ tsp salt
  • 1 tsp mixed spice
  • 75 g softened butter
  • 300 ml milk Plus 2 - 3 tablespoons for glazing
  • 150 g sultanas
Metric - US Customary

Instructions

Make your dough

  • First, warm the milk in the microwave for one minute so the liquid temperature is tepid to warm.
  • Place all the dough ingredients, except the sultanas, in the bowl of an electric mixer or in a large mixing bowl.
  • In an electric mixer, fit dough hook and mix for approximately 1 to 2 minutes on slow speed number 1.
  • Add the sultanas, then mix for 8 to 10 minutes on speed number 2.
  • For hand mixing, stir together until ingredients form a ball. Then knead for about 4 minutes. Add sultanas into the dough a little at a time and knead until smooth and elastic. This is likely to take about 10 minutes.
  • Place your dough in a large greased mixing bowl and cover. Leave to rise in a warm place until doubled in size – about 1 ½ hours.

Shape your teacakes

  • Transfer the dough to an oiled work surface and stretch out into a log shape. Divide into 12 or 9 equal pieces, approximately 100g for standard size or 125g for Yorkshire Teacake size.
  • Shape dough portions into balls using cupped hands.
  • Place dough balls on the large lined baking sheets leaving plenty of room between them. Use your fingers to gently flatten each one.
  • Cover with a cloth or greased cling film.
  • Leave to rise for approximately 45 minutes until well risen.

Bake and glaze

  • Preheat your oven to 375°F / 325°F fan / 190°C / 170°C fan / Gas Mark 5
  • Brush risen teacakes with milk.
  • Bake for 20 minutes for standard size, or 25 minutes for Yorkshire Teacake size, until golden brown.
  • Place on a cooling rack.

Notes

  • Makes 12 standard or 9 Yorkshire Teacake size.
  • Mixed Spice - Pumpkin Pie Spice is a good alternative to mixed spice.
  • Your teacakes will keep for 2 to 3 days stored in an airtight container. Refresh your buns and serve them warm by baking them for 5 minutes at 160 C Fan.
  • Toast a teacake under a medium to hot grill or in a toaster on a low setting for a couple of minutes. Watch carefully as the sugar content in teacakes makes them brown more easily.
  • Teacakes freeze really well. Open freeze before transferring to a freezer bag or sealed container. Will keep for up to three months.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 263kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 150mg | Potassium: 182mg | Fiber: 2g | Sugar: 12g | Vitamin A: 198IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 2mg