Fruity Tea Bread Recipe
Ingredients
| Self-raising flour - 225 g/1/2 lb | ||
| Mixed spice - a pinch | ||
| Castor sugar - 25 g/1 oz | ||
| Butter | 75 Gram | |
| Sultanas | 100 Gram | |
| Cherries | 50 Gram | |
| Golden syrup - 1 x 15 ml spoon/1 tablespoon | ||
| Milk - Appro x 7 x 15 ml spoons/7 tablespoons | ||
Directions
GETTING READY
1) Grease a 450g/1 lb loaf tin.
2) Heat the oven to 180°C/350°F or Gas Mark 4).
MAKING
3) In a bowl, sift the flour, add the sugar and rub until mixture is crumbly.
4) Add sultanas, cherries, syrup and enough milk to make a smooth dough.
5) In the prepared tin, spoon the mixture.
6) Bake in the preheated moderate oven for 50 minutes to hours until a skewer inserted into the centre of the loaf comes out clean.
7) Let the loaf to cool in the tin, then turn out and remove the paper lining.
8) Wrap the loaf in foil and pack in a freezer bag.
9) Seal the bag, label and freeze.
SERVING
10) Thaw the loaf in wrapping at room temperature for 3-4 hours.
11) Slice the loaf and serve.
1) Grease a 450g/1 lb loaf tin.
2) Heat the oven to 180°C/350°F or Gas Mark 4).
MAKING
3) In a bowl, sift the flour, add the sugar and rub until mixture is crumbly.
4) Add sultanas, cherries, syrup and enough milk to make a smooth dough.
5) In the prepared tin, spoon the mixture.
6) Bake in the preheated moderate oven for 50 minutes to hours until a skewer inserted into the centre of the loaf comes out clean.
7) Let the loaf to cool in the tin, then turn out and remove the paper lining.
8) Wrap the loaf in foil and pack in a freezer bag.
9) Seal the bag, label and freeze.
SERVING
10) Thaw the loaf in wrapping at room temperature for 3-4 hours.
11) Slice the loaf and serve.
Chef
