Ingredients
175g /6oz Sultanas or raisins
175g /6oz currants
110g 4oz brown sugar ( I used soft brown muscavado)
300ml or 10 fl oz of really hot strong tea
275g/ 10 oz self raising flour
a good grating of nutmeg
½tsp cinnamon
½tsp sea salt
one large beaten egg
the night before you bake ....soak the sultanas, currants and sugar in the hot tea. If you're in a hurry...put the fruit and tea in a saucepan...bring it to the boil...then leave until it cools... it's ok to go if it's at blood temp.
Grease and line a 2lb loaf tin with baking parchment
On the day,
Heat the oven to 150c/300f/gas mark 2
Sieve together the flour, spices and salt
Add the fruit and the egg, mix to combine
Pour into the prepared tin
Bake for around 1 hour and 15 mins...insert a skewer.. if it comes out clean it's baked...if not leave fo a little while until it's done
Leave to cool in the tin for 15 minutes then turn out onto a cooling tray.
It's ready to slice when completely cooled or better still ... the day after baking.
175g /6oz Sultanas or raisins
175g /6oz currants
110g 4oz brown sugar ( I used soft brown muscavado)
300ml or 10 fl oz of really hot strong tea
275g/ 10 oz self raising flour
a good grating of nutmeg
½tsp cinnamon
½tsp sea salt
one large beaten egg
the night before you bake ....soak the sultanas, currants and sugar in the hot tea. If you're in a hurry...put the fruit and tea in a saucepan...bring it to the boil...then leave until it cools... it's ok to go if it's at blood temp.
Grease and line a 2lb loaf tin with baking parchment
On the day,
Heat the oven to 150c/300f/gas mark 2
Sieve together the flour, spices and salt
Add the fruit and the egg, mix to combine
Pour into the prepared tin
Bake for around 1 hour and 15 mins...insert a skewer.. if it comes out clean it's baked...if not leave fo a little while until it's done
Leave to cool in the tin for 15 minutes then turn out onto a cooling tray.
It's ready to slice when completely cooled or better still ... the day after baking.
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