Spiced teacakes recipe
 The Hairy Bikers share their recipe for toasty, comforting teacakes. This traditional teatime treat is far superior to anything shop-bought. 375g/13oz strong white bread flour½ tsp sea salt flakes, lightly crushed7g/¼oz sachet fast-action dried yeast1 tsp ground mixed spice1 tsp ground cinnamon1 tsp freshly grated nutmeg½ orange, zest only50g/1¾oz caster sugar50g/1¾oz butter, cubed150ml/5fl oz semi-skimmed milk1 free-range egg, beaten125g/4½oz dried mixed fruit2 tsp sunflower oil, for greasingbutter, for serving 375g/13oz strong white bread flour ½ tsp sea salt flakes, lightly crushed 7g/¼oz sachet fast-action dried yeast 1 tsp ground mixed spice 1 tsp ground cinnamon 1 tsp freshly grated nutmeg ½ orange, zest only 50g/1¾oz caster sugar 50g/1¾oz butter, cubed 150ml/5fl oz semi-skimmed milk 1 free-range egg, beaten 125g/4½oz dried mixed fruit 2 tsp sunflower oil, for greasing butter, for serving Method Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Knead the dough lightly, divide into six portions and roll into balls. Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best.