16 February 2009

tea bread: date & raisin

it is the texture of malt loaf, and toasts beautifully





ingredients
  • Soak 225g/8oz raisins & 225g/8oz sliced moist dates,
in 350 mil of hot black tea, for 1 hour.
  • Beat in one at a time as follows:
250g/9oz stoneground wholemeal flour, sifted with 1 flat teaspoon baking soda
80g muscovado sugar

25g melted butter

1 beaten egg

  • line a 2lb tin with greaseproof paper, careful not to get folds
  • pour in the tea bread mix, tap it down
  • & bake at 170 for 1 hour, with loose foil cover, & 30 mins without.
  • test that a skewer comes out clean. if it isn't clean, give the bread 10 minutes longer
  • be careful not to overdo the baking, it will be too dry
  • allow it to cool down to become warm before slowly peeling the paper away


for a lighter tea bread, my friend Odette says to zap the ingredients in a processor, & incorporate less fruit

variation:

use any dried fruits you like. dates do make it stickier

2 comments:

Anne said...

that looks yummy Gill, love malt loaf :)

Gill the Painter said...

Thanks Anne.
you can jiggle about with it to your heart's content.
My husband doesn't like anything remotely sweet, so I'll make it without dates next time.

Post a Comment