Custard Teacake Food

TEACAKES

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.

CUSTARD TEACAKE

Steps:

• Grease and line base and side of 23cm deep round cake pan; grease paper well.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time, beat until combined.
• Stir in sifted flour and custard powder.
• Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
• Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
• Cool in pan.
• When cake is cold, carefully removed paper.
• Serve dusted with sifted icing sugar and fruit.
• -custard-Blend custard powder and sugar with milk in saucepan.
• Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
• Cool to room temperature.

PINEAPPLE TEACAKE

Steps:

• Preheat the oven to 180Celcius (350 Fahrenheit) and grease and flour a 9 inch baking pan.
• Retain 2 tbsp butter, cream the remainder with sugar.
• Beat in the eggs separately, then stir in flour, salt and milk.
• Stir in pineapple pieces.
• Pour the batter into the pan.
• Bake for about 50 minutes.
• While still hot, turn out and spread with reserved butter and sprinkle with a mixture of brown sugar and cinnamon.