Sponsored: Figgy Tea Cakes
Serves: 8
Prep time: 15 minTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Figgy Tea Cakes
Delicious served warm from the oven or toasted – the choice is yours…
Serves: 8
Prep time: 15 minTotal time: 
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Ingredients
- 225ml whole milk
- 100g Flora 100% Natural Spread, plus extra to serve
- 450g strong white flour, plus extra to dust
- 1 x 7g sachet fast-action dried yeast
- 50g caster sugar
- 1 tsp mixed spice
- 1 tsp fine sea salt
- flavourless oil, to grease
- 75g sultanas
- 150g dried figs, roughly chopped
- 1 egg, beaten
Step by step
- Put the milk in a pan with 100g Flora 100% Natural and heat gently until the spread has melted and the milk is just warm. Set aside.
- Put the flour, yeast, sugar, mixed spice and salt in the bowl of a mixer with the dough hook attached. Pour in the milk mixture and knead for 5 minutes to a smooth dough. Put in an oiled bowl and cover with a tea towel. Leave in a warm place until doubled in size; about 1-1½ hours.
- Knock back the dough and transfer to a clean, lightly floured work surface. Knead in the dried fruit, then divide the mixture into 8 portions. Roll each into a ball and place at least 5cm apart on two lined baking sheets. Press down slightly, then cover with a clean tea towel and leave to rise again for 45-60 minutes, or until well risen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush the bun tops with beaten egg, then bake for 18 minutes. Remove and cool for 20 minutes.
- To serve, split horizontally and lightly toast. Spread with Flora 100% Natural and serve immediately.
