Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg.
Make a well in the centre of the flour mixture and pour in the warm butter
milk and egg. Stir with a wooden spoon until the mixture forms a ball.
Turn out on a very lightly floured surface and knead for five minutes to form a smooth
pliable dough. Knead the fruit into the dough until evenly distributed
then place the dough in a lightly greased bowl
cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours
or until doubled in size and spongy to touch.
Knead the dough lightly
divide into six portions and roll into balls. Using a rolling pin
flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.
Preheat the oven to 190C/375F/Gas 5. Remove the clingfilm and bake the teacakes in the centre of the oven for 15-18 minutes
or until well risen and golden-brown. Serve warm or leave to cool on a wire rack
then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best.
