This teabread is really yummy and so easy, the hardest part is remembering to soak the fruit the day before. It was inspired from Delia’s tea bread  but I have made some adjustments.

INGREDIENTS

  • 8oz/225g raisins
  • 8oz/225g currants
  • 8oz/225g sultanas
  • 4oz/110g whole candied peel, cut into ¼ inch (5 mm) pieces (leave out if preferred)
  • 8oz/225g demerera sugar
  • 10 floz/275ml hot tea
  • 1 large egg at room temperature, lightly beaten with 2 tablespoons milk
  • 1lb/450g self-raising flour

 

You will also need two 1 lb (450g) loaf tins (6 x 3¾ x 2¾ inches; 15 x 19.5 x 7 cm), the bases lined with silicone paper (parchment).
 
METHOD
  1. Begin this the evening before by placing all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight so the fruits become plump and juicy.
  2. The next day, pre-heat the oven to gas mark 3, 325°F (170°C), then place the nuts on a baking sheet and pop them into the oven for 6-8 minutes (use a timer, as they burn easily). Then, when they’re cool, roughly chop them. 
  3. Next, add the beaten egg mixture to the bowl containing the fruits. Then sift in the flour, add the toasted nuts and give everything a really good mixing. 
  4. Divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1¼-1½ hours, until they feel springy in the centre. Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool. Then have patience – it won’t be long before you can taste some.

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