I have added malt extract and strong tea to the original recipe for a little extra flavour. Serve slightly warm, with a healthy spreading of butter.
Makes 1 cake, about 10 slices.
For the loaf:
6oz self-raising flour
4oz sugar
3 1/2oz Trex (or butter)
2 teaspoons mixed spice
Four tablespoons of brewed strong tea, cooled
2 tablespoons malt extract
3oz raisins
2 eggs
Line a 1lb loaf tin with some grease-proof paper.
Pre-heat the oven to 180 degrees c.
Place the flour and the mixed spice into a large bowl.
Rub in the Trex, with your fingertips, until the mixture resembles fine bread crumbs.
Stir in the raisins, malt, tea, sugar and eggs and mix together to form a batter.
Pour the batter into your prepared tin.
Bake for around 40 minutes, or until the crust is a deep golden brown.
Cool slightly in the tin before serving.
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