Tea bread Recipe: Low Fat, Low Sugar

Makes 8 tea cakes

8 oz / 200 g wholemeal flour

1 oz / 25 g butter or margarine, softened

1 teaspoon mixed spice

1/4 teaspoon freshly grated nutmeg

6 fluid oz / 180 ml skim milk

1 oz / 25 g fresh yeast /1 tablespoon dried yeast

1 teaspoon caster sugar

3 oz / 75 g sultanas

1 oz / 25 g peel

• Add the yeast and sugar to the slightly warmed milk and stand until it starts working.
• Rub the fat into the flour until it is like fine breadcrumbs.
• Mix in the spices and dried fruit and peel.
• Add the working liquid to the flour mix and mix together, then knead into a soft dough.
• Leave to prove in a warm place for about 1 hour.
• Knead the dough lightly.
• Form the dough into 8 small balls and place on a greased tray.
• Cover with an oiled polythene sheet and leave to prove again in a warm place for about 30 minutes.
• Bake in a preheated oven, gas mark 6, 400F, 200C, for 20 minutes until golden brown.