I made this Tea Bread last week and totally forgot to do a post about it.
It's worthy of a post of it's own as it is really delicious ... even to me who hates tea with a vengeance and is literally sick for the rest of the day if I take a mouthful of someone's tea by mistake.
After I made it to this recipe and tasted it, I realised that it could be made with coffee instead of tea and the addition of some chopped walnuts would take it to a whole other level. So that's my plan for next time ... tonight maybe.
I have searched high and low but I cannot find where I got this recipe from, it's currently written on a post it and stuck in my recipe folder so I can't link to anyone or give a mention to the book it came from - sorry. It would make a good wartime recipe because it uses only half of one persons sugar ration for the week and only one egg. If you want to it could be veganised by adding apple puree instead of the egg, which of course makes it even more wartime rations friendly.
So to the recipe -
12oz Dried Fruit
4oz Dark Brown Sugar
1/2 pint of hot Tea
Mix these ingredients and leave to soak in a covered bowl overnight.
The next day add -
8oz Self Raising Flour
Mix well and pour into a greased or lined loaf tin. I used my 2lb tin
Bake for 1 hour in a low to medium oven.
Check after about 40 minutes and if the top is browning too much cover with foil, I had to.
It's done when an inserted skewer comes out clean of cake mix.
Eat a slice warm straight from the oven - delicious.
It's nice with custard or pouring cream.
It's even better the next day with butter, or spread and marmalade or jam.
It will keep nicely for up to a week in a tin or sealed container ... but it won't last that long!!!