Put the fruit and zest in a bowl and cover
with the hot tea. Leave to steep overnight.
Heat the milk in a small pan until hot
but not boiling. Remove from the heat
and add the butter, swirling the pan to
help the butter melt and cool the milk.
Leave to cool to hand temperature. Tip
the flour, mixed spice, sugar, yeast and
½ tsp salt into a large bowl. Pour in the
warm milk mixture, the egg and 1 tbsp of
the tea from the soaked fruit. Mix with a wooden spoon to combine, then tip onto
your surface and knead for 5 mins until
smooth and elastic, adding a little more
flour if the mixture is too sticky. Place in
a clean, oiled bowl and cover with cling
film, then leave in a warm place to rise
for 2 hrs until doubled in size.
Flour 2 large flat baking trays, knock all
the air out of your dough and add the
soaked fruit (drain the fruit first if you
have any liquid left in the bowl). Knead
the fruit into the dough until well
distributed – you may need to add a little
extra flour if the fruit makes the dough
too sticky. Break into 6 pieces and shape
into balls. Place on the floured baking
trays, well spaced apart, and squash
each down lightly with the palm of your
hand. Cover loosely with oiled cling film,
then leave to prove for 30 mins-1 hr, until
doubled in size.
Heat oven to 200C/180C fan/gas 6.
Uncover the teacakes and bake for
25 mins, swapping the trays over halfway
hrough cooking, until golden and
hollow-sounding when tapped on the
base. Brush each one with a little apricot
jam and return to the oven for a further
1-2 mins. Leave to cool on a wire rack.
Serve warm from the oven or split and
toasted, topped with lashings of butter.
Will keep in a tin for up to 4 days.