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Add the flour, sugar, salt, yeast and spices to a mixing bowl, make a well in the centre and add the softened fat, then tip in the warm liquid.
Using a kneading hook, mix the ingredients on a slow speed until everything has combined, then turn up the speed a notch or two and knead for about 10 minutes until smooth.
If doing by hand, mix the ingredients with a wooden spoon, leave to stand for 15 minutes, then knead on a lightly floured surface for around 15 minutes.
Brush a clean mixing bowl with vegetable oil, gather the dough into a ball and pop it in the oiled bowl. Cover until it has doubled in size.
Line two baking sheets with greaseproof paper.
Tip the dough onto a floured worktop, press out into a square, add the fruit and knead it into the dough.
Cut the dough into 8 equal-sized pieces, roll them into tight balls, then roll them out into circles 4 to 5 cm thick.
Cover the teacakes and let them prove again.
Preheat the oven to 200°C fan.
When they have doubled in size, brush them with milk and bake for 15 to 20 minutes until golden brown.
Remove from the oven and cover with tea towels to keep them soft as they cool.