Whilst tea may have been one of the most influential factors in determining the history of the English since its introduction to the UK in the 16th centuary, it may be equally valid, to argue that the toasted teacake, as part of afternoon Tea, along with the majestic crumpet, has had equally as important role in the cultural and social development of the UK into the country it is today*.

A teacake is a yeasted, risen sweet bun, containing dried fruit, most traditionally served toasted and buttered as part of an afternoon tea.

However, in some parts of the UK, and elsewhere around the world, a teacake may be a non-sweet dough based 'roll', used for savory fillings, In such areas, the term 'currant teacake', or 'fruited teacake', may be used to distinguish the savory 'teacake' from the real sweet dough fruited teacake to which this entry pertains * .

The teacake had certainly appeared by the Victorian era, one refernce to it being from Dickens, who mentions it in Martin Chuzzlewit (1844):

Tea and coffee arrived (with sweet preserves and cunning tea-cakes in its train

ingredients

Makes 6 teacakes

• 
  375 grams strong white bread flour
  
• 
  150 grams milk
  
• 
  100 to 120 grams mixed dried fruit (sultanas, raisins, currants, etc)
  
• 
  50 grams butter
  
• 
  50 grams caster sugar
  
• 
  1 egg*
• 
  2 teaspoons honey
  
• 
  1 teaspoon mixed spice
  
• 
  1 to 1.5 teaspoon cinnamon powder
  
• 
  About half a nutmeg, freshly grated
  
• 
  1/2 teaspoon salt
  
• 
  1.5 teaspoon dried active yeast
  

Method

• 
  Heat the butter and milk (microwave or hob), until the butter is melted
  
• 
  add the honey to dissolve, then add the yeast stirring well
  
• 
  After five to ten minutes for the yeast to activate, whisk/mix in the egg
  
• 
  In a large bowl weigh out the sugar, flour and spices then add the activated yeast/milk mixture
  
• 
  Once the mixture has formed a ball, turn out and knead for as long as it takes to achieve a smooth dough (5 to 10 minutes)
  
• 
  Spread the dough out, then add in the dried fruit, and knead until it is well incorperated
  
• 
  Place the dough back into the bowl and leave to rise until doubled in size, 1 to 1 and a half hours
  
• 
  Tip out the dough and divide into six equal portions
  
• 
  Make each portion into a ball, then roll out to approximately 1 centimeter thick and place on an oiled baking tray
  
• 
  Leave on the baking tray to rise, for approximately 45 minutes, then bake in a pre-heated oven at 190 to 200 degrees C, and cook for 15 to 20 minutes
  
• 
  Eat within a few days, whilst fresh, with lots of butter

As an alternative, to melting the butter into the milk, you can also 'rub' the butter into the flour, before adding the milk to it, as one would for making pastry. Some may prefer, or find better results and a more even texture to the teacakes, when adding t the butter in this way.