Earl Grey Teacakes


Earl Grey Teacakes


200g mixed dried fruit

200ml hot Earl Grey tea, made from 2 tea bags

500g strong white bread flour

260ml semi skimmed milk

80g butter

50g caster sugar

1 tsp mixed spice

7g sachet fast-action dried yeast

1 large egg, beaten


Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.

Heat the milk until hot but not boiling. Remove from the heat and add the butter stirring until melted. Leave to cool, then tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. 

Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit. Mix with a wooden spoon to combine

Tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky.

Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hrs until doubled in size.

Flour 2 large flat baking trays, knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl).

Knead the fruit into the dough until well distributed – you may need to add a little extra flour if the fruit makes the dough too sticky.

Break into 6 pieces and shape into balls. Place on the floured baking trays, well spaced apart, and squash each down lightly with the palm of your hand.

Cover loosely with oiled cling film, then leave to prove for 1 hr, until doubled in size.

Heat oven to 200C/180C fan/gas 6. Uncover the teacakes and bake for 25 mins, swapping the trays over halfway hrough cooking, until golden and hollow-sounding when tapped on the base. Leave to cool on a wire rack. 

Product Used

KitchenCraft Deluxe Stainless Steel 26cm Bowl 

MasterClass Induction Ready Milk Pan 

Paul Hollywood Non-Stick Perforated Crisping Tray

Sweetly Does It Decorative Wire Cake Cooling Rack