Borrowdale Teabread
Yield
2 loafsPrep
20 minCook
Ready
2 hrsTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
currants
mixed, raisins and sultanas, 450g |
|
| 1 ¼ | cups |
tea
strong, 300ml |
|
| ¾ | cup |
brown sugar
(175 g) |
*
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
butter
(25 g) |
|
| 1 ¾ | cups |
all-purpose flour
275g |
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
currants
mixed, raisins and sultanas, 450g |
|
| 296 | ml |
tea
strong, 300ml |
|
| 177 | ml |
brown sugar
(175 g) |
*
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
butter
(25 g) |
|
| 414 | ml |
all-purpose flour
275g |
|
| 2.5 | ml |
baking soda
|
|
Directions
Soak the fruit overnight in the tea, in a large mixing bowl.
Pre-heat the oven to 350℉ (180℃) degrees (180 C; gas mark 4).
Stir into the soaked fruit the sugar, the egg and the melted fat.
Sieve the flour and the bicarbonate of soda into the mixture and mix well. Spoon into a lightly greased and lined 9inch ;x 5inch (900g or 2lb) loaf tin and bake in a moderate oven for 1 to 1¼ hours, or until firm to the touch. Leave in the tin for about 5 minutes, then turn out and cool on a wire rack. Serve sliced and generously buttered. (Makes a 2 lb. loaf--900g)
