RachieRoo
Silver Member
Hey Summer (and anyone else obsessed with baking!) Here's a really simple and delish one to try... My family have been baking 'teabread' for years. Its fat free which is a bonus and in todays batch I put in some crushed oatibix to improve the fibre content. I also substitute the cinamon for mixed spice and you can add all sorts, cherries nuts , seeds etc to make it even healthier. I shall be having this once a have refed (obviously small slices) as you could do lo-sugar variations etc.
Anway enough of my banter...here it is (taken from Waitrose website):
Mixed Fruit and Cinnamon Tea Loaf
This tea loaf is full of semi-dried fruit and is virtually fat free - better still, it is so lovely and moist you don't need any butter or cream to go with it. It is best eaten on the day it is made.
Preparation time : 20 minutes, plus at least 4 hours soaking Cooking time : 1 ½ hours, plus cooling Total time : 1 hour 50 minutes, plus at least 4 hours soaking and cooling
Makes: 12 slices
Ingredients
1 Waitrose Ceylon tea bag
300g Waitrose Soft Five Fruit Medley
175g light brown soft sugar
2 medium eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp ground cinnamon
Method
To freeze, wrap well in baking parchment or in a large freezer bag before freezing. Thaw for about 4 hours at room temperature then slice and serve.
Anway enough of my banter...here it is (taken from Waitrose website):
Mixed Fruit and Cinnamon Tea Loaf
This tea loaf is full of semi-dried fruit and is virtually fat free - better still, it is so lovely and moist you don't need any butter or cream to go with it. It is best eaten on the day it is made.
Preparation time : 20 minutes, plus at least 4 hours soaking Cooking time : 1 ½ hours, plus cooling Total time : 1 hour 50 minutes, plus at least 4 hours soaking and cooling
Makes: 12 slices
Ingredients
1 Waitrose Ceylon tea bag
300g Waitrose Soft Five Fruit Medley
175g light brown soft sugar
2 medium eggs, beaten
225g plain flour
1 tsp baking powder
1 tsp ground cinnamon
Method
- Pour 300ml boiling water into a measuring jug with the tea bag and leave to infuse for 4-5 minutes. Using a pair of scissors, cut the mixed fruit medley into small, sultana-sized pieces and place in a large bowl. Pour the hot tea over, then discard the tea bag. Stir well, cover with clingfilm and leave to soak for 4-5 hours or overnight.
- Preheat the oven to 180°C, gas mark 4. Butter and line the base of a 900g loaf tin. Stir the sugar and then the eggs into the fruit mixture. Sift in the flour, baking powder and cinnamon and stir the mixture until thoroughly combined.
- Pour the mixture into the prepared tin and bake for 1½ hours, or until a skewer inserted into the middle comes out clean. Cover the top with foil if the loaf starts browning too much.
- Cool in the tin for 10 minutes before transferring to a cooling rack. Serve cold, cut into slices.
To freeze, wrap well in baking parchment or in a large freezer bag before freezing. Thaw for about 4 hours at room temperature then slice and serve.
