Toasted Teacakes

Every Sunday we eat toasted teacakes. I think the tradition came from the local coffee shops offering them as a cheap and filling hot breakfast alongside a caramel latte coffee. They weren’t available the other week so I bought hot cross buns which are similar but felt too like Easter for me.  I’ve also recently gotten better at making bread (it finally proves and rises and everything) so I figured I’d have a go at making homemade teacakes.




120ml milk

350g bread flour (I had white in)

2 tsp white sugar

50g butter

1 sachet of yeast

1 tsp cinnamon

1 tsp nutmeg

100g fruit (I had raisins in)

1 egg beaten

Small spray of oil



  1. Slightly warm the milk and add the butter
  2. Take off the heat and add the yeast and sugar whilst still a little warm
  3. Mix together and add the rest of the ingredients except the fruit
  4. Knead into a smooth dough (takes about 5-8 minutes)
  5. Leave to rise in bowl with a damp tea towel over it for about an hour
  6. Add the fruit to the dough and shape into balls placing on a baking tray
  7. Cover again and leave to prove for about 30 minutes
  8. Brush with beaten egg or milk making sure to cover the whole surface so you don’t get stripes on the side like I did
  9. Bake at 180 degrees c for circa 45 minutes


Mine kept for a few days in a tin. Serve as you would normally sliced; toasted and with butter


Basic Cake Recipe

This recipe is just the standard recipe everyone in the world knows how to make and I use and adapt if for everything. It’s the first cake you make and once you crack it you are set for baking forever.


4 eggs (free range or organic if you can afford it)

225g sugar caster

225g self-raising flour

225g butter or margarine

1 tbsp vanilla extract


  1. Ideally use a round tin but you can use any including cup cake tin or just the cases
  2. Grease the tin by dipping a bit of kitchen roll in the butter and covering the inside of the tin lightly
  3. Set the oven to 180 degrees c
  4. Mix all the ingredients together and beat well. You don’t need to cream the butter, just mix well
  5. Pour the mixture into the tin leaving a slight dip in the middle as it will rise higher there
  6. Cook for about 20 minutes until light and golden. It’s done if you stab the middle of the cake with something sharp and there’s no batter mixture on the stick. Cocktail sticks are good. It’s better to cook slowly and make sure the cake is cooked through than quickly. Also, if the cake starts to brown too much put some baking paper on the top to protect it
  7. Let the cake cook and slice in half through the middle if you used the round tin
  8. Victorian sponges are traditionally filled with jam and cream and a sprinkling of cater sugar on the top but make sure the cake is really cool so the cream doesn’t melt
  9. This cake batter can be used for anything. Just add cocoa powder to make chocolate or any flavourings you like such as coffee or lavenderCake

My simple cake tin if you’d like it:

Easter Chocolate Nests

In true English tradition I decided to make some Easter Chocolate Nests. I used to love these as a kid and they are the easiest and probably one of the first recipes you ever make but that doesn’t make them any less tasty.

I like to stay with tradition and use Cornflakes but I also like to change it up a bit by adding slightly different textures by mixing them with other cereals. The more economic and frankly fun way to do this is buy a set of Variety pack cereals (the cute little boxes) as these give you different types of squish and crunch. It’s also super fun to watch the different cereals melt and mix into the chocolate pretending they are sticks and leaves in the nests.


A box of Kelloggs Cornflakes

A set of variety pack Kelloggs cereals

2 large bars of chocolate. You can use cooking chocolate as it melts well but I use classic DairyMilk

A family size pack of mini eggs







  1. Snap the chocolate into as many small pieces as you can into a glass or ceramic bowl
  2. Melt the chocolate either over a pan if steaming water or even easier in the microwave but check it every 30 seconds. Take the chocolate out of the microwave when it’s still lumpy as the final stirring with melt the rest and make sure it doesn’t over-cook or burn
  3. Add the cereal and mix with chocolate until it’s completely covered. Add a little at a time as you’ll usually have more cereal than chocolate
  4. Spoon into cake cases and whilst still soft stick a number of eggs into the top to make a nest shape
  5. Set in the fridge

A good tip is to layout your cake cases on a tray or in a container you are going to put into the fridge so you can move them as one and not disturb the mixtures whilst it’s soft as it can go everywhere!

I made these to take into the office to get everyone in the Easter mood but I made sure I kept some back at home 🙂