375 g/13 oz.. strong white bread flour
½ tsp sea salt flakes, lightly crushed
7 g/¼ oz. sachet fast-action dried yeast
1 tsp. ground mixed spice
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
½ orange, zest only
50 g/1¾ oz. caster sugar
50 g/1¾ oz. butter, cubed
150 ml/5 fl. oz. semi-skimmed milk
1 free-range egg, beaten
125 g/4½ oz. mixed dried fruit
2 tsp. sunflower oil, for greasing
butter, for serving
 Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. 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 cling film 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 cling film and leave to rise for a further 45 minutes.
 Preheat the oven to 190 C / 375 F/ Gas 5. Remove the cling film 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.