Categories
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Easy Teabread |
Tips: This succulent, fruity teabread can be
served just as is, or spread with a little
butter. The loaf can be stored, tightly
wrapped in foil or in an airtight
container, for up to five days. A great
way to get children to eat some fruit,
this teabread is ideal for packed lunches
or picnics.
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Yield:8
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INGREDIENTS: |
| 2 cups |
luxury mixed dried fruit |
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| 1 |
extra large egg |
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| scant 1/3 cup |
demerara (raw) sugar, plus 1 tbsp |
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| 1 1/3 cups |
self-raising (self-rising) flour |
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DIRECTIONS:
- Put the fruit in a bowl. Add 2/3 cup boiling water and leave to stand for 30 minutes.
- Preheat the oven to 350`F. Grease and line the base and long sides of a 1lb loaf tin (pan).
- Beat the main quantity of sugar and the egg into the fruit. Sift the flour into the bowl and stir until combined. Turn into the prepared tin and level the surface. Sprinkle with the remaining sugar.
- Bake the teabread for about 50 minutes, until risen and firm to the touch. When the bread is cooked, a skewer inserted into the centre will come out clean. Leave in the tin for 10 minutes before turning out on to a wire rack to cool.
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