Step 1

Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat the oven to 190C/375F/Gas 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.