Pies, Puddings and Pottages

Grease the baking sheet with lard.

Place the milk in the saucepan and heat to 30C/86F.

Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.

Sift the flour and salt into the large mixing bowl and rub in the butter until you have a fine breadcrumb consistency. You can do this in a food processor if you want to save time. If you do, transfer the mixture into the large mixing bowl.

Add the sugar and stir in thoroughly.

Make a well in the centre and pour in the yeast mixture.

Use your hands to bring everything together to a sticky dough.

Transfer onto a lightly floured work surface and knead for 10 minutes until the dough is silky and elastic.

Wash and dry the mixing bowl, lightly oil and place the dough in it.

Cover with clingfilm and allow to prove for an hour or so or until doubled in size.

Once risen transfer to the lightly floured work surface and knock back.

Scatter over the dried fruit and gently knead until the fruit is evenly distributed throughout the dough.

Divide the dough into 8 and, using the palm of your hands, roll each piece into a smooth ball.

Roll out each ball to a thickness of 2cm and place on the baking sheet.

Cover the teacakes with the clean tea cloth and leave to rise for 30 minutes or until doubled in size.

Preheat oven to 200C/400F/gas 6

Once risen brush the teacakes with the beaten egg very gently.

Place in the oven and bake for 15 minutes. The tops of the teacakes should be a dark golden colour. If they look as if they’re going to burn place a piece of kitchen foil over the top.

Remove from the oven and allow to cool completely.

To serve cut in half horizontally, toast and slather with butter.