Tea bread recipes
Our top 3 of 4 Tea bread recipes
by lizzie13Viewed 1286 times
- Soak the fruit over night in the tea.
- Mix the Eggs, Sugar and Flour together and add Cinnamon, add the fruit and mix well together.
- Bake in a 900g loaf tin at 170C, fan 160C Gas3 for 1.5 hours. Cool on a wire rack. Slice to serve with butter or lovely on its own.
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- 350g Mixed Fruit
- 350ml Tea
- 2 Eggs
- 270g Self Raising flour
- 200g Soft Brown Sugar
- 1 tsp Cinnamon
Apple & Prune Tea Bread
by Denise PhillipsViewed 1012 times
- 1. Line and grease a 1.2 litre loaf tin.
- 2. Place the margarine, honey and sugar in a saucepan and heat until melted. Transfer to a large mixing bowl.
- 3. Pre- heat the oven to 180 C/ 350 F.
- 4. Add the prunes, apricots, apples, flour, baking powder, cinnamon and eggs to the mixing bowl. Combine well.
- 5. Transfer to the prepared loaf tin.
- 6. Bake for 1 hour – 1 ¼ hours or until firm and a skewer inserted into the centre comes out clean.
- 7. Leave to cool in the tin. Glaze with a little warmed honey over the top.
- To store, cover with cling film or place in an airtight container for up to 3 days.
It is also ideal when breaking the fast with a cup of tea. Packed with fruit and sweetened with honey, you will want to make this again and again as it becomes a great family favourite. Granny Smith apples are a favourite of mine as they are crisp, juicy and do not oxidise as fast as other apples.
- 4 eating apples eg Granny Smith peeled, cored and thinly slice
- 1 tbsp. vegetable oil- to grease the tin
- 100g ready to eat pitted prunes roughly chopped
- 150g light brown muscavado sugar
- 100g margarine
- 125g clear honey
- 300g Self raising flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 2 large eggs
- 1 tbsp. honey - warmed
- 50g dried apricots roughly chopped
Honey Tea Bread
by John YViewed 1068 times
- 1. Grease loaf dish.
- 2. Mix together flour, bicarb. and baking powder in a bowl and stir in sugar.
- 3. Heat honey and milk together in a saucepan, stirring until well blended.
- 4. Cool.
- 5. Add to flour together with eggs, banana, dates and walnuts.
- 6. Stir until evenly mixed.
- 7. Turn into loaf dish. Bake in oven at 300deg. F 150deg.C. Gas Mark 2 for 1-1.5 hours.
- 12 oz plain flour
- ½ tsp. bicarbonate of soda
- 2 tbsp. sugar
- 1 tsp. baking powder
- 6 tbsp. honey
- ¼ pint milk
- 2 eggs. beaten
- 1 banana. mashed
- 2 oz dates. chopped
- 2 oz walnuts. chopped
Spiced Citrus Teabread
by Diabetes UKViewed 929 times
- 1.Sift together the flour, salt and cinnamon into a large bowl, then stir through the yeast. Rub in the margarine, until the mixture resembles fine breadcrumbs.
- 2.Add the sugar, lemon and orange rind and the dried fruit. Mix together the lemon and orange juice with 100ml/3½oz hot water, stir through the egg then work into the flour mixture
- 3.Tip the dough onto a lightly floured surface and knead for 5-6 minutes until smooth. Form into a neat round and place on a lightly floured baking sheet. Cover with lightly oiled clingfilm and stand in a warm place for about 1 hour until doubled in s
- 4.Bake in the oven at 190ºC/375ºF/gas mark 5 for about 45 minutes, until golden and hollow when tapped. Brush with the honey and leave to cool.
- 450g strong flour
- pinch salt
- ½ tsp. ground cinnamon
- 1 sachet easy-blend dried yeast
- 50g polyunsaturated margarine
- 50g soft brown sugar
- 1 lemon(grated rind and juice )
- 2 oranges(grated rind and juice )
- 1 egg beaten
- 200g sultanas
- 100g ready-to-eat dried apricots chopped
- 200g raisins
- 1 tbsp. runny honey