Yorkshire Teacakes

These are just what you need when you get back from a long walk, or you've been working on something all afternoon and you need something to eat. Not the slightly odd looking chocolate teacakes that you find among sweets and traybakes, but a much more satisfying and filling treat. They are heavenly fresh from the oven, and just as good toasted. Recipe from Jennie Shapter. Makes 8-12 teacakes and needs a bread machine

Method:

1. Add the yeast, butter, sugar and salt in opposite corners of the bread pan. If your bread machine specifies that you should put the milk in first, simply reverse the order you add the milk and dry ingredients

2. Put in the flour and pour the milk over the dry ingredients

3. Set the bread machine to dough (NOT bake) and press start

4, Lightly grease or put greaseproof paper onto two baking trays and when the cycle has finished, knock back the dough on a lightly floured surface and knead in the dried fruit

5. Divide into 8-12 equal portions, shape them into balls and then flatten each ball to about 1cm thick. Place these onto the trays, about 2.5cm apart as the teacakes will increase rather a lot in size.

6. Cover with clear film and leave in a warm place for30-45mins, or until almost doubled in size. Meanwhile, preheat the oven to 200 degrees celsius or gas mark 6

7. Brush the top of each teacake with milk and bake for 10-20mins, or until golden brown. When you pick one up and knock on the bottom, it should sound hollow when finished

8. Remove from oven and serve warm with 'lashings' of butter, or leave to cool and eat toasted.