Teacake Fingers are a classic British teatime treat, known for their soft, slightly sweet dough enriched with eggs, butter, and milk. This vintage recipe uses simple pantry ingredients but results in a tender crumb that’s moister than traditional bread, making it delightful for spreading with butter or jam. Often enjoyed at afternoon tea or as a comforting homemade bake, teacake fingers strike the perfect balance between bread and cake. The use of lard and butter gives them richness, while the yeast provides a light rise. They are baked until golden, cut into finger shapes, and enjoyed warm or cooled with tea.
Ingredients
- 2 lbs flour (about 7–7½ cups)
- 2 tsp salt
- 2 oz lard (¼ cup)
- 1 oz butter (2 tbsp)
- 1 pint new milk (warmed (2 cups))
- 2 eggs
- 1 oz yeast (about 2 tbsp fresh yeast or 2¼ tsp dry yeast)
- 1 tsp sugar
- 3 tbsp water (tepid )
Instructions
Step 1: Prepare Yeast Starter
- Dissolve the yeast with sugar and 3 tbsp tepid water. Allow to sit until frothy and risen.
Step 2: Mix Fat and Flour
- Rub the lard and butter into the flour and salt until mixture resembles coarse crumbs.
Step 3: Combine with Yeast
- Work in the prepared yeast mixture using a wooden spoon.
Step 4: Add Eggs and Milk
- Beat the eggs and mix them into the dough. Gradually add the warm milk, mixing until dough is soft and comes away clean from the spoon.
Step 5: First Rise
- Cover and let rise in a warm place for at least 2 hours.
Step 6: Shape
- Turn dough onto a floured surface. Shape into long finger-like rolls or a rectangle to be cut into fingers later. Place on a greased baking tray.
Step 7: Second Rise
- Cover with a warm tea cloth and let rise about 20 minutes.
Step 8: Bake
- Bake in a fairly brisk oven (around 400°F / 200°C) for about 20 minutes, until golden brown.
Tips
- Allow dough to be slightly moister than bread dough as the card suggests for softer fingers.
- Brush tops lightly with milk or melted butter before baking for color and tenderness.
- Add currants or raisins to make sweet teacake fingers.
- A little grated nutmeg or cinnamon adds warm spice.
- Substitute part milk with water for a leaner version.
- Shape into small rolls or braids rather than fingers if preferred.
- For a lighter crumb, give the dough an extra rise before shaping.
- Serve warm with butter and jam or honey for a classic tea treat.
- If your kitchen is cool, let the dough rise in a slightly warm oven (off).
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.2gTrans Fat: 0.1gCholesterol: 25mgSodium: 190mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 90IUCalcium: 30mgIron: 2mg
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