Serves 4 person(s)
- ½ cup (90g/3oz) each, raisins, sultanas and currants
- ¾ cup (170ml/6fl oz) hot, strong Redbush Tea
- 1¼ cups (170g/6oz) self-raising flour
- 1 level teaspoon baking powder
- ¼ cup (60g/2oz) caster sugar
- ¼ cup (60g/2oz) golden syrup
- 1 egg
- 1 teaspoon vanilla essence
- 1 ¼cups (120g/4oz) pine kernels
- Soak raisins, sultanas and currants in the Redbush Tea for at least 1 hour.
- Preheat the oven to 160°C/325°F/Gas Mark 3. Line a 450g/1lb loaf tin with non-stick baking parchment. Sift the flour with the baking powder. Mix with the sugar, then make a well in the centre. Break the egg into the well, and pour in the golden syrup and vanilla essence. Tip in the fruit and tea mixture and the pine kernels. Mix together thoroughly. Scrape into the prepared loaf tin.
- Bake for 55-60 minutes, or until a skewer pushed into the centre comes out clean. Turn out, peel off the parchment and cool on a rack.
The tea loaf is delicious warm, slathered in melting butter, but rather crumbly to slice when fresh from the oven. It holds together better, and is even more moist if wrapped in foil when cool, and kept for the next day. Serve thinly sliced and buttered, with a nice cup of Redbush Tea.
A Sophie Grigson recipe.