English Teacakes Zwt3 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.

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

ENGLISH TOASTED TEACAKES

Steps:

• In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.
• Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
• Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.
• Place the teacakes onto a greased baking tray and leave to rise for a further hour.
• Set the oven to 375°F
• Brush the teacakes with beaten egg and bake for 15 minutes.
• Once cool, serve toasted with loads of butter!

ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE

Steps:

• You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
• Pre-heat the oven to gas mark 180C/350F/gas4.
• First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
• To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
• Cool briefly & stir in the milk.
• Beat the eggs into the mixture & add the chopped stem ginger - mix well.
• Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
• Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
• Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
• Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
• Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
• For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
• Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
• Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
• If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

VICTORIA SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME

Steps:

• The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
• Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
• Cream margarine or butter together with the sugar, until light and fluffy.
• Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
• Sieve the flour and fold into the mixture with a metal spoon.
• Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
• Remove and allow to cool for 1-2 minutes.
• Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
• A light dusting of caster sugar or icing sugar on the top will finish it.
• Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
• Cook's Notes.
• If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
• If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
• A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
• Alternative measurements:.
• 3 eggs.
• 6 ounces soft margarine or butter.
• 6 ounces caster sugar.
• 6 ounces SR flour.
• Proceed as above for method.

ENGLISH TEACAKES (ZWT3)

Steps:

• In a small bowl, sift together flour, baking powder and salt.
• In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
• Add milk, citron, currants and flour mixture; mix well.
• Refrigerate dough for easier handling (at least 1 hour).
• Preheat oven to 400°F.
• Roll dough into balls the size of walnuts.
• Dip tops in egg white and then sugar.
• Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
• Bake 12-15 minutes, or until golden.
• Cool, then store, tightly covered.