Table of Contents
Towards the end of the rising time, heat the oven to 200°C/180°C fan/400°F/Gas 6. Uncover the risen teacakes and brush the tops lightly with the egg to glaze, ensuring that no egg drips down the sides (it will make the teacakes stick). Bake for about 18–20 minutes, until a rich golden brown, rotating after the first 15 minutes for an even bake.
Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake. Remove the biscuits from the oven and cool on a wire rack. Coat the inside of the moulds with the melted chocolate.
The bakers mastered English muffins on their second week (and we think you can manage too, with this recipe). We love the Great British Baking Show because it shows us new-to-us recipes, like this one for delicate meringue on a bed of creamy custard.
Uncover the risen teacakes and brush the tops lightly with the egg to glaze, ensuring that no egg drips down the sides (it will make the teacakes stick). Bake for about 18–20 minutes, until a rich golden brown, rotating after the first 15 minutes for an even bake. Meanwhile, make the citrus glaze.
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