Search
by Ingredient

Borrowdale Teabread

StarStarStarStarEmpty star

Submitted by doughnut

YIELD

2 loafs

PREP

20 min

COOK

READY

2 hrs

Ingredients

3 710
CUPS ML CURRANTS
mixed, raisins and sultanas, 450g
1 ¼ 296
CUPS ML TEA
strong, 300ml
¾ 177
CUP ML BROWN SUGAR
(175 g) *
1 1
LARGE LARGE EGGS
beaten
2 30
TABLESPOONS ML BUTTER
(25 g)
1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
275g
½ 2.5
TEASPOON 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)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 320 22% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 131mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 6%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 253%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

    Email this recipe