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Irish Tea Bread |
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Convert to US/English units
Irish Tea Bread - print recipe
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| Yield: |
| 24 |
| Ingredients: |
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240 g
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raisins |
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240 g
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currants |
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240 g
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sultanas |
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1
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4 ounces who candied peel 1/4-inch dice |
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240 g
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Demerara sugar |
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10
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fluid ounces hot tea ( Earl Grey, Lapsang Souchong) or |
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ordinary tea |
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120 g
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pecans (I used walnuts) |
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1 lrg
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egg |
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40 ml
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milk |
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0.5 kg
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self raising flour |
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| Method: |
Line 2 x 1 lb loaf tins with baking paper.
The evening before, put the dried fruit and peel in a bowl with the sugar and pour the hot tea over it. Cover and leave overnight. Preheat the oven to 325 F / 170 C and toast the nuts for 6 to 8 minutes. Watch they don't burn. Roughly chop them when they are cool. Beat the egg with the milk and stir into the fruit mixture. Sift (I don't bother) in the flour and add the nuts and give everything a good stir. Divide between 2 loaf tins and bake for 1 1/4 to 1 1/2 hours, until the centre is springy.
Loosen them with a knife straight away and turn out onto a wire rack to cool.
NOTES : This is a nice moist loaf with no added fat apart from what is in the nuts. It freezes well. I slice it first and reassemble the slices into a loaf, with the (used) baking paper zigzagging between the slices so that you can get them out one at a time. You can pop them in the toaster to defrost and butter them if you like.
I didn't have enough candied peel so I used crystallized ginger instead and I liked it that way.
Demerara sugar is a light brown free flowing quite crystalline sugar, but any brown sugar would be OK.
No cup measures for this one I'm afraid: It's basically 2 lb of fruit and nuts. 10 fluid oz is 1 1/4 cups. I've made this recipe and I like it. The basic recipe is from Delia Smith, but the instructions and comments are phrased by me.
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