Tea Cake


lb flour
1 level teaspoon salt
1 oz English or Welsh butter [Well, it *is* the Dairy Cookbook]
1 oz caster sugar
2 oz currants
1/2 (half) oz fresh yeast
1/2 pint lukewarm milk


•Sift flour and sugar into bowl and rub in butter. Add sugar and currants, toss together lightly.
•Blend yeast with milk. Add all atonce to dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.
•Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6″ rounds. Cover and leave to rise until almost double in size.
•Bake just above centre of fairly hot oven, 400 F or gas mark 6 for 20 minutes.
•To serve split open and spread thickly with butter. Can be split open and toasted before buttering.

Serving Information

Serves: ?
Fat: ?g
Calories: ?