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. The answer’s ‘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.
A welcome slice on arrival

Now to add to Grandma’s collection, 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.
View 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? 

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