Tea cake

It usually means a soft, round yeast bun with currants or sultanas and a little spice, rather than a slice of cake. It’s commonly split, toasted and buttered for tea.

Usually not: the traditional bun gets its name from being served at teatime. A tea loaf is different; it often contains dried fruit soaked in brewed tea.

Split it across the middle and toast the cut sides until golden. Eat it warm with butter, which melts into the toasted surface.

Butter is the classic topping, and a mug of tea is the usual accompaniment. You can also spread on jam, though the currants or sultanas already give the bun a fruity sweetness.

A tea cake is generally an individual, yeasted bun, while a tea loaf is a fruit-studded cake baked in a tin and cut into slices. Tea loaf recipes often soak the dried fruit in brewed tea.

Make a soft yeast dough with flour, warm milk, butter, a little sugar and mixed spice; knead in currants or sultanas, then leave it to rise. Shape into buns, prove again and bake at 200°C (180°C fan) for about 12–15 minutes, until golden.

Once cool, keep them in an airtight container at room temperature and eat within a couple of days for the softest texture. Toast them if they’ve started to dry out.

Yes. Freeze them in a sealed bag or container, then defrost at room temperature and split and toast before serving.