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Tea Loaf

 

Ingredients

 

½ pint of boiling water

1 tea bag (‘normal’ tea, or English Breakfast)

8oz sultanas

4oz soft brown sugar

8oz self-raising flour (approx)

1 egg

 

 

Method

 

Make up tea with ½ pint of boiling water and tea bag, allow to steep. Remove tea bag and mix in sugar and sultanas. Leave to soak for at least 1 hour.

 

Add half the flour and mix well. Add the egg and mix in well. Slowly add the remainder of flour stirring well. Continue until the batter thickens but is still loose enough to pour easily.

 

Pour into an oiled 2lb loaf tin and cook at 180 degrees C/gas mark 4 for 40- 60 mins.

 

This always seems to take a different time to cook, so what you look for is a skewer pushed in and pulled out mostly clean (not dry – too much and not coated with raw mix)

 

Leave in tin for ½ hour then turn out on to a rack to cool.

 

Tastes great with butter or low fat spread (I like Olivio or Bertoli as it’s now called) and tastes even better the second day (if you have any left…)

 

 

© Kev the Cosmic Fool 2004

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