Friday, 28 June 2013
Getting a soaking
Jackie’s Tea loaf
I’ve often been asked if Grandma had a cake or teabread recipe where you soaked the dried fruit overnight.Of course, the answer is ‘yes’ , Grandma often soaked raisins, sultanas and currants overnight as for the Buttered Cake on Page 61 and Sultana Loaf on Page 66 of Grandma Abson's Traditional Baking book.
View over Loch Linnhe
Here’s a recipe from Jackie at the Huntingtower Lodge near Fort William in Scotland. Jackie serves her Tea Loaf to her guests as they arrive at her wonderful boutique B&B. We’ve stayed there twice now and always have a fantastic time. Jackie and Chris are so welcoming and our room was absolutely stunning with amazing views over Loch Linnhe.
Jackie’s Tea Loaf
1lb/450g mixed dried fruit
7 oz/200g soft brown sugar (N.B. I used 4oz/110g sugar for a reduced sugar content)
½ pint/10 fl oz/275-300 ml cold tea
1 egg beaten
9 oz self raising flour
Put the dried fruit, sugar and tea in a bowl and leave for 3 hours or until the tea is absorbed. (I left it overnight and it worked well). Beat in the egg and the flour. Pour into a 2lb/1 kg loaf tin. Bake in a preheated oven at 180C (Fan 160C)/Mark 3/350F for an hour to an hour and a half. (I found 1 hour was enough.) Allow to cool on a wire rack.
I’m pleased to say that it didn’t rain when we visited Scotland in June (well not in Fort William) so we didn’t get a soaking! Many thanks to Jackie for her fabulous recipe. I can’t wait to go back and stay again before too long. In the meantime, we’re enjoying her Tea Loaf! Will you share a recipe on Grandma’s Blog?