Enjoy our Earl grey teacakes, then also check out more afternoon tea recipes, including our welsh cakes, fruit scones, bara brith, rock cakes and fruit tea loaf.

Recipe tip: You can shape the teacakes on a baking sheet, but using a traditional Yorkshire pudding tin gives the teacakes a classic flat-bottomed look.


  • 250g strong white bread flour
  • 150g strong wholemeal bread flour
  • 50g golden caster sugar
  • 7g sachet or 2 tsp fast action yeast
  • 1 bag  earl grey tea
  • 1 tsp salt
  • 2 lemons, juice from 1 
  • 50g butter, diced
  • 225ml whole milk, warmed 
  • 2 tea bags earl grey tea
  • 150g sultanas or raisins
  • 50g citrus peel, diced


  • STEP 1

    Prepare the fruit the night before you want to bake your teacakes. Make 250ml earl grey, and while it’s still hot, mix it with the sultanas or raisins and peel, cover and leave to soak overnight.

  • STEP 2

    On the day, mix the flours, sugar, yeast, leaves from the teabag, salt and lemon zest in a big mixing bowl. Rub in the butter until you can only feel fine crumbs (or whizz the whole lot in a food processor). Put the lemon juice and milk into a jug and mix well. Make a well in the centre of the dry ingredients, pour in the liquid and mix to a dough. Knead for 10 minutes on the worksurface (or 5 minutes in a stand mixer), then pop it back in the bowl, cover with oiled clingfilm, and leave it to rise until doubled.

  • STEP 3

    Lightly flour 8 Yorkshire-pudding-tin holes, and drain the soaked fruit. Knock back the risen dough in the bowl by kneading in the drained dried fruit. Divide the dough into 8, and shape it into flattish smooth balls, using floured hands. Sit one in each Yorkshire-pudding-tin hole, cover loosely with oiled clingfilm and leave until almost doubled in size.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Dust the teacakes with a little flour and then bake for 20 minutes. Cool on wire racks to avoid soggy bottoms, then eat warm, or toasted with butter and a little lemon curd if you like.


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