Gluten-free Earl Grey teacakes

60 minutes


Tea-soaked fruit

  • 25g of dried cranberries
  • 25g of sultanas
  • 25g of raisins
  • 1 Earl Grey tea bag
  • 225g of gluten-free white bread flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tbsp of caster sugar
  • 1 pinch of salt
  • 1/4 tsp freshly grated nutmeg
  • 5 cardamom pods, seeds removed from husks and crushed to a powder
  • 175ml of whole milk
  • 2 large eggs, separated
  • 1/2 lemon, zested
  • 20g of preserved stem ginger, drained from syrup and finely chopped
  • 1 tbsp of vegetable oil, plus extra for greasing the tins


Put the dried cranberries, sultanas and raisins in a small bowl, add the tea bag and top up with boiling water. Leave for an hour or so, or overnight
When you’re ready to begin baking, remove the tea bag and drain off any excess liquid
Put the flour, yeast, sugar, salt, grated nutmeg and crushed cardamom in a large mixing bowl and stir to combine
Gently warm the milk in a small pan on the hob or in a heatproof jug in the microwave. Remove from the heat (it should just be warm enough to activate the yeast, not too hot to cook the egg whites). Add the egg whites and lemon zest and whisk them in
Pour the liquid into the dry ingredients and mix well, then add the drained fruit, chopped ginger and oil and stir this in too, mixing until the dough comes together (It will be quite a loose batter due to the lack of gluten)
Lightly oil your tins – you can use 4-hole Yorkshire pudding tins or crumpet rings on a baking sheet. Divide the mixture into 4 and spoon the dough into the tins. Cover with a clean damp tea towel and leave the dough to prove at warm room temperature for about 30 minutes
Preheat the oven to 220°C/200°C fan/gas mark 7
Bake the teacakes for 15-25 minutes. After 15 minutes, remove the teacakes and paint with the reserved egg yolks to provide a nice golden finish. Transfer to a wire rack, cover with a clean tea towel and leave to cool completely
Serve sliced in half, lightly toasted and slathered with butter