These teacakes are a great recipe to make during our rationing challenge as they don’t require any eggs. They are delicious served hot or cold, perhaps with butter and jam, if you can spare any!


100ml milk, plus a splash for glazing

30g butter

350g strong white bread flour

7g fast action yeast

1 tsp salt

2 tbsp sugar

1/2 tsp mixed spice

75g mixed dried fruit

Oil for greasing



  1. Place the milk and butter in a pan, heat until the butter has melted, then remove from the heat
  2. Add 100ml water to cool the milk mixture to room temperature
  3. Tip the dry ingredients into a bowl, making sure the yeast is on the other side of the bowl to the salt
  4. Make a well in the flour mixture and pour the milk mixture in
  5. Mix until it forms big flakes, then bring together with your hands
  6. Tip the dough on a surface and knead until smooth (about 5 minutes)
  7. Put the dough into a lightly oiled bowl, cover and leave until doubled in size (about 1 ½ hours)
  8. Tip the mixed dried fruits into the dough and knead them in
  9. Cut your dough into 6 even-sized balls, and place onto a tray about 5cm away from each other
  10. Press down on the balls to flatten the dough and create the teacake shape
  11. Cover loosely with oiled clingfilm, and leave for a further 45 minutes, or until doubled in size
  12. Pre-heat the oven to 180’C fan
  13. Once the dough has risen, brush the tops with milk
  14. Bake them on the top shelf in the oven for 20 minutes until golden and well risen

The original recipe can be found here on the BBC Good Food website.