Ingredients

1 sachet fast action yeast

500g bread flour

300ml warm semi skimmed milk

25g golden syrup

25g caster sugar

50g butter, cubed

150g currants

150g mixed peel

1/2tsp each ginger, nutmeg, cinnamon

1 level tsp salt

Method

1. Sift flour and salt in Large bowl. Rub in butter with fingertips. Stir in yeast, currants, peel, spices, sugar

2. Make well in centre, pour in milk and golden syrup. kneed into soft dough (add more milk if needed)

3. Kneed on floured surface for 10 mins until elastic and smooth. Cover with cling in a greased bowl for 1-2 hours or until doubled.

4. Knock back. Kneed for 5 mins. Divide into 12 tea cakes. put on greased tray and cover with greased cling. Leave for 1 hour or until doubled.

5. Preheat oven 200C/180C fan/gas 6. Brush tea cakes with a little milk. Bake 10-15 mins or until golden.

serve toasted with butter (or strawberry jam!)