A lovely teatime treat, they’ll fill the house with the most wonderful aroma while they bake. Toasted teacake is, for me, one of the tastes of childhood.
1lb of strong white flour
A teaspoon of salt
A generous handful of currants
A half pint of lukewarm milk
- Sift the flour and salt into a large mixing bowl, rub in the fat, then add the currants. Cream the yeast with the sugar, mix it into the milk, and blend it all into the flour to make a soft dough.
- Turn the dough out on to a floured board and knead for ten minutes until the dough feels smooth. Put it in a lightly greased bowl and set it in a warm place to rise until doubled in size – between one and two hours.
- Turn out again onto a floured board and knead lightly for two minutes. Divide the dough into eight pieces and form them into rounds. Set them on a greased and floured baking tray and leave them somewhere warm for half an hour until they puff up.
- Brush the tops with milk and place in a moderate over for between ten and fifteen minutes until nicely browned.
- Eat them warm from the oven, or split them and toast them after they have cooled. Either way, they should be spread with butter, and eaten on the day they were baked.