TEA BREAD


This keeps well in an airtight tin and can improve after a couple of days. Delicious on its own or spread with butter or jam. Great with cheese too!

 

 

Ingredients

  • 4 oz caster sugar
  • 1 large beaten egg
  • 8 oz self-raising flour
  • 2 tablespoons any marmalade
  • 1 tsp mixed spice1 cup cold black tea
  • 8 oz mixed dried fruit
  • A cup of strong cold tea

Method

  1. Grease a 1.5lb (675g) loaf tin
  2. Preheat the oven to 180c or gas 4
  3. Place the fruit in a bowl and pour on the tea, leave to soak overnight (or until the fruit plumps up)
  4. Combine flour, sugar, egg and marmalade
  5. Add the fruit mix and stir thoroughly
  6. Spoon into loaf tin and bake in the oven for 1 hour
  7. Allow to cool slightly before removing from the tin

 

 

Chocolate Flapjack Treats

 

These little treats are delicious - hard and chocolatey on the outside and soft and chewy on the inside.

 


 

 

 

 

 

 

 

 

Ingredients:

 

350g porridge oats

175g butter

175g soft brown sugar

175g golden syrup

85g chopped glace cherries

85g raisins

2 tbsps rum or brandy

 

100g dark chocolate

100g white chocolate

 

Preheat the oven to 150C/300F/Gas Mark 2

Grease and line an 8" square baking tin

 

Method

 

  • Day before - soak cherries and raisins in the rum or brandy and store in airtight box
  • Place butter, syrup and sugar in a pan and gently melt till blended
  • Add oats and stir well till mixed, Add cherry and raisin mix
  • Pack into the baking tin and bake for 35 mins
  • Let the mixture cool to the touch
  • When cool, using a teaspoon, make small balls of the cooked flapjack and lay out on baking parchment (or greaseproof paper)
  • In two separate heat-proof bowls over simmering water, melt the dark chocolate and the white chocolate
  • Taking a ball of flapjack, dip in to chocolate and coat, half dark chocolate and half white chocolate - place back on parchment paper and allow to set (you may find it easier to stick ball on a skewer and dip into the melted chocolate)
  • Drizzle balls with contrast chocolate

 


 

 

 

 

 

 

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© Caroline James Author