Tea Cakes

tea cakes

Tea Cakes

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Servings: 8
Calories: 272
Prep Time 25 minutes
Cook Time 20 minutes
Time to rise and prove 2 hours


  • 1 lb plain flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 4 oz currants
  • 1 oz fresh yeast
  • 1/2 pint warm milk
  • melted butter to brush


  • Sift together the flour and salt. Add the sugar and currants. Cream the yeast with a little extra sugar and some of the warm milk.
  • Pour this mixture into a well in the centre of the flour, scatter flour lightly over the yeast and leave in a warm place for 10 minutes.
  • Add the rest of the milk, mix to a light dough and knead well. Cover the bowl with cling film or a cloth and put in a warm place to rise, until doubled in size, about 1 - 1 1/2 hours.
  • Knead again, divide into eight, roll and shape into round tea cakes. Prick each one with a fork. Put on a warmed greased tin, cover with a cloth and stand in a warm place to prove for 30 minutes.
  • Bake in a hot oven for 10 - 12 minutes, brush with melted butter and return to the oven for 10 minutes. Serve each cake split in half, lightly toasted and spread with butter.
  • Freezer Tip
  • Fresh yeast can be frozen. Wrap small pieces in cling film, then pack in a polythene bag. Store for up to 6 months.


Oven temperature 220°C, 425°F, gas 7.
Calories: 272 kcal
Carbohydrates: 57 g
Protein: 8 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 307 mg
Potassium: 248 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 58 IU
Vitamin C: 1 mg
Calcium: 55 mg
Iron: 3 mg
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