In a small bowl/cup, add the fresh yeast with a dash of warm water. Cream together into a soft, runny consistency.

In a large bowl, rub together the flour and butter until it resembles bread crumbs. Add the salt, caster sugar, yeast, sultanas, mixed peel & cinnamon. Start by adding half the milk and bring together with a dough hook. Continue to add the milk until you have a soft (but not too sticky) dough. You might not need the full amount of milk or you could possibly need a little extra.

Grease your hands and work surface with a little oil (I use coconut but vegetable is fine too) and knead your dough for 10 minutes, using more oil as/when required.

Place your dough into a greased bowl and loosely cover with a clean tea towel. Set aside to prove for around 2 hours or until the dough has doubled in size. It's not necessary to put the dough somewhere warm, as long as you keep it away from draughts.

Line two baking trays with grease-proof paper.

Once your dough is doubled in size, knock the dough back. Divide the dough into 8 balls and flatten out each ball a little with a rolling pin too around 2cm thick. Transfer to your pre-lined baking trays and glaze each bun with a little beaten egg.

Gently place the trays into clean plastic bags and leave the buns to rise for about 1 hour, until doubled in size. Pre-heat oven to 200°c.

Bake the teacakes for 10-15 minutes until risen and golden. Transfer to a wire rack when cool enough to touch and leave to cool completely.