Marmalade Tea Cakes

Becky found this recipe in “The Great British Bake Off Everyday” book. They are big raisin buns really and not cakes at all.

Put 500g (4 cups) bread flour in a bowl with 1 tsp salt and 50g room temperature butter cut into small pieces.  Rub in the butter, as if you were making pastry, until it looks like breadcrumbs. Add 100g sultanas and a sachet of instant yeast.

Warm 250ml milk with 150 g (2/3 cup) marmalade and add to the dry ingredients. We used our home made Rhubarb Marmalade.

Mix together until you have a dough. Turn out and knead for 10 minutes.

Cover the dough and leave to rise until doubled. Ours took over 2 hours, but it was a cold rainy day. Punch down the dough and divide into 8. Shape each piece into a ball and then flatten until it’s about 2.5cm/1″ high and 10 cm/4″ across. Ours were a little smaller. Cover and leave to prove for 45 mins.  Ours were left a bit longer.  Brush with milk, which we didn’t, and bake at 200C/400F for 20 minutes.  They should be a good brown colour.

Cut in half, toast and cover with butter and jam!

They were delicious and were quite fragrant from the marmalade.  I think the idea of adding jams to a bread dough is brilliant.  We have lots of home made jams to experiment with  🙂

Easy Rhubarb Marmalade

Put 2 oranges in a food processor and chop into small pieces. Leave the peel on. Mix 6 cups of chopped rhubarb with 6 cups sugar in a heavy saucepan. Add the oranges and bring to a boil. Reduce heat and simmer for about an hour, or the mixture sheets off a spoon.  You can also check on a cold plate to see if you get a skin forming. Heat jars at 250F for 10 minutes or use a sterilizer.  Pour marmalade into hot jars and put on lids. Process for 10 minutes or whatever you do for jams.  Makes 4 pints. I think that’s about 8 cups or 2L.

Happy Baking

Cheryl and Becky