A teacake is a lightly sweetened bun studded with dried fruit — typically currants, sultanas, or raisins — traditionally served split, toasted, and spread with butter alongside tea. It is a mainstay of British bakeries and cafés, sitting somewhere between bread and cake: enriched enough to be a treat, plain enough for everyday. The dough is yeasted and may include mixed spice or a little malt. Toasting caramelises the cut surfaces and melts the butter into the crumb, which is the whole point — an untoasted teacake is a lesser thing. Regional versions exist across the north of England, where in some places any bread roll is called a teacake, to the confusion of visitors.