Susannah’s Tea Bread

This is a combination of a recipe from Jane, whom we met at the Ceilidh on Islay, additions from Jane Pettigrew’s Barm Brack, and a Ruby Tandoh recipe in the Guardian. Very good warm or toasted, with lots of butter.

200g dried fruit (sultanas, raisins, currants)
210 ml Earl Grey Tea
225g plain flour (can substitute 50g with rice flour)
2 rounded tsp baking powder
100g honey (or brown sugar)
1 tsp mixed spice
2 eggs (can make with 1 egg if necessary)
30g butter (can omit)
zest of 1 orange
1 tsp orange blossom water (if you have it)
pinch salt

Soak the dried fruit in the tea overnight. Heat oven to 180°C. Grease & line a 1 lb loaf tin. Melt the butter and add the honey. Beat the eggs, and mix with the dried fruit mixture, honey & butter, zest and orange blossom water. Combine the flour, baking powder, pinch of salt, and spice. Combine wet and dry and turn into lined tin. Bake for 50 minutes or until skewer comes out clean.

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