Cuppa tea and a slice o’cake
Yorkshire tea loaf RECIPE
You can’t beat a little nibble with a cup of tea and what better way to have is some tea loaf topped with a good dollop of butter. I make a tea loaf made with Yorkshire Tea which makes it a moist tea loaf. You don’t have to use Yorkshire tea you could make it an Earl Grey tea loaf instead for a distinct flavour.
INGREDIENTS
- 175g Currants
- 175g Sultanas
- 225g Light Muscovado Sugar
- 300ml Strong hot tea
- 275g Self Raising Flour
- 1 Egg beaten
METHOD
Measure fruit and sugar and add your hot tea, cover and leave overnight for best results (if you’re not patient like me do it for 1 hour). Pre-heat oven at 150 degrees C. Grease and baseline a 2 lb tin or 2 x 1 lb tins. Stir the flour and egg into the fruit mixture, mix thoroughly then turn into the prepared tin/s and level the surface. Bake in oven for 1 and 1/2 – 1 and 3/4 hours for the 2 lb tin or about an hour for the 1lb tins. Leave to cool and slice topped with butter.
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