Borrowdale Teabread - Low Sizergh Barn

Borrowdale Teabread

Low Sizergh Barn

This is a really easy recipe from our friends at Low Sizergh Barn, and it gets tastier and juicier if kept in an airtight tin for a few days.

INGREDIENTS

1 cup of strong hot earl grey (or other preference) tea 110g each of raisins and sultanas 110 g brown sugar 1 egg, beaten 225g self-raising flour 1 tsp each of ginger, mixed spice ½ tsp of baking powder METHOD

1. Pour the tea over the fruit and leave to soak overnight. Drain off but keep the liquid.

2. Next day, beat the sugar and the egg together, then stir in the flour and the fruit. Use enough of the liquid to make a soft mixture.

3. Pour into a loaf tin or a round cake tin (both lined with greaseproof paper).

4. Bake for 45 minutes at 180, gas mark 4 and test with a skewer (a round cake may take 10 minutes extra).

5. Cool, and serve sliced with butter, or a hunk of tasty cheddar or perhaps the delicious farm-made Kendal Crumbly or Kendal Tasty from Low Sizergh Barn.