An English teacake is a sweet, light bun containing dried fruit. It is usually served for afternoon tea and eaten split in half toasted with margarine. This is a very old recipe for teacakes, which we have change by using self raising flour, it does taste similar to scones, hence for our afternoon tea recipes we have not included scones. This makes four large or eight small tea cakes.
- Preheat oven to 160c and grease a large baking tray.
- Into a bowl sieve the flour and salt. Rub in the margarine until the mixture resembles breadcrumbs.
- Stir in the sugar and sultanas.
- Make up egg replacer according to packet instructions and beat in the milk.
- Add to the bowl and form into a dough.
- Place on a lightly floured surface and knead gently for a minute.
- Divide into 4 or 8 pieces depending on size of teacakes wanted.
- Make each into a bun shape. Place on the greased baking tray.
- Glaze each with a little milk.
- Cook in the oven for 20 minutes, then turn up oven to 180c and cook for a further 10 minutes.