Tea Bread

Tea Bread
  • ½ cup sugar
  • 150 ml cold tea, strained
  • 1 egg, beaten
  • 1 tablespoon ginger or orange marmalade
  • 250g wholewheat self-raising flour
  1. Place the dried fruit in a large bowl with the sugar. Pour over the strained cold tea and leave to stand overnight.
  2. Next day stir in the egg, marmalade and flour and mix well. Spoon into a buttered 1 kg loaf tin (pan). Bake in a preheated moderate oven (160°C) for 1.5 hours, or until firm.
  3. Leave to cool in the tin (pan) for 5 to 10 minutes before turning out on to a wire rack. Allow 2 to 3 days for maturing before cutting. Makes one 1 kg loaf.


Leave a Reply