Tea Bread

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 225g plain flour
 1 tspn baking powder
 300 ml cold black tea
 375g dried fruit ( I've used raisins and cherries )
 125g brown sugar
 1 beaten egg
 2 tspns mixed spice

1

Put the fruit on a bowl , cover with cold tea and leave to "steep" overnight

2
3
4
5

Heat oven to 170C

6
7
8
9

Mix the flour , baking powder, sugar and spice in a large bowl and mix well

10
11
12
13

Make a well and mix in the beaten egg and remaking liquid from the fruit . You may not need it all you want a moist soft dough

14
15
16
17

Mix in the fruit and stir until well combined

18
19
20
21

Pour into a greased and lined 2lb loaf tin

22
23
24
25

Bake for about 1 hour

26
27
28
29

Remove from oven and cool in the tin for 30 minutes , then transfer to a rack until cold

30
31
32
33

When cold wrap in clingfilm then foil and leave for a day or 2 ( if you can wait ) before serving sliced and buttered with a good old cup of rosy Lee

Category

Ingredients

 225g plain flour
 1 tspn baking powder
 300 ml cold black tea
 375g dried fruit ( I've used raisins and cherries )
 125g brown sugar
 1 beaten egg
 2 tspns mixed spice

Directions

1

Put the fruit on a bowl , cover with cold tea and leave to "steep" overnight

2
3
4
5

Heat oven to 170C

6
7
8
9

Mix the flour , baking powder, sugar and spice in a large bowl and mix well

10
11
12
13

Make a well and mix in the beaten egg and remaking liquid from the fruit . You may not need it all you want a moist soft dough

14
15
16
17

Mix in the fruit and stir until well combined

18
19
20
21

Pour into a greased and lined 2lb loaf tin

22
23
24
25

Bake for about 1 hour

26
27
28
29

Remove from oven and cool in the tin for 30 minutes , then transfer to a rack until cold

30
31
32
33

When cold wrap in clingfilm then foil and leave for a day or 2 ( if you can wait ) before serving sliced and buttered with a good old cup of rosy Lee

Tea Bread