Currantteacakes Recipes

Steps:

• Cream butter, lemon peel and lemon juice until light.
• Add sugar and cream until light and fluffy.
• Add eggs and blend well.
• In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
• Stir in currants.
• Drop by teaspoonsful onto greased and floured baking sheet.
• Bake at 350* for 10 minutes or until set.
• Remove to a wire rack to cool.

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
• Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
• Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
• Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
• Transfer to the prepared baking tray and shape into a round 1 1/2” deep. Cut a cross on top and bake for about 40 minutes until golden brown.

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
• In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
• Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
• 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
• 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
• 5. Give the batter a final mix with the rubber spatula.
• 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
• 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
• 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
• Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.