Kent Sport Physiotherapy Clinic Manager, Vicky Annis, has gone back to her routes with these fruit-filled teacakes are a great favourite across the region and are best served split, toasted and spread with butter – delicious! They can be made by hand, or in an electric breadmaker.
Ingredients
- 300 ml milk
- 1lb (450g) white bread (strong) flour
- 1 teaspoon salt
- 25g caster sugar
- 25g butter or margarine
- 50g currants
- 2 teaspoon dried yeast, or 15g fresh yeast
Method
- Mix all the dry ingredients; rub in the butter or margarine
- Mix the yeast with the tepid milk and leave in a warm place until it froths
- Blend the milk and yeast with the dry ingredients and knead the dough thoroughly until it feels elastic and is no longer sticky (around 10 minutes)
- Leave the dough in a warm place until it has risen to roughly double its original size
- Divide the dough into around 8 portions shape into balls. Flatten out each ball into a disc about 1cm (half-inch) thick
- Place the discs on a greased baking tray about 1in/2.5cm apart. Cover them with oiled clear film or clean damp tea-towel and leave in a warm place to rise until the discs are almost double in size
- Brush the tops with milk and bake in a pre-heated oven to 200C/400F/Gas 6 for 15-18 minutes, or until golden.
- Turn out on a wire rack and leave to cool slightly. Split and eat them warm, or toast them from cold.
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