Bread and Better

Bread and Better

Thursday, 9 June 2016

Nanna's Tea Loaf

This is another family classic from my Nanna's cookbook. She was a baker herself, at her father's (and then her's) bakery in Preston, specialising in cakes and fancy decorating. Our birthday and christening cakes were made by her, all drenched in royal icing and adorned with hand-made decorations.
  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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