this doctor cooks Vegan Food

Prepare your yeast by combining 200mls of warm water, yeast, 1 tbsp golden caster sugar and 1 tbsp olive oil in a measuring jug. Leave to rest for 5 minutes. 

In a large mixing bowl combine the bread flour, orange zest, salt, cinnamon, ginger, mixed spice, raisins, 100g caster sugar and apricots 

Add the butter and milk in a saucepan gently heat until the butter melts. It should only be on the heat for less than 1 minute. 

Create a well in the flour and gradually add the warm milk and the yeast. Make sure the milk isn't too hot, as this will deactivate the yeast. 

Knead the bread mixture into a dough on a floured surface. Knead for 5 minutes until you get a soft springy dough. If it is too wet, add flour to achieve the right consistency. 

Place in an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour. 

Knock the dough back for 1-2 minutes and then form into 8 equal balls. Flatten the teacakes until they are 3cm thick on a lined large baking tray Leave to prove for another 45 minutes. Preheat your oven to 180 degrees (fan). 

Bake in the centre of the oven for 18-20 minutes. They should be lovely and golden. 

Allow to cool sightly before coating a thin layer of maple syrup on top of the cakes. 

Slice the cakes in half, toast and coat in a lovely layer of cinnamon butter. Other toppings are also allowed.