2/01/2010

Sultana and cranberry teabread

We love teabreads and have a slice with a cuppa in the afternoon. Very British!
This one is very moist and moreish. Try it!

225g dried cranberries
225g sultanas
350ml black tea [warm]

preheat oven 160C/gas 3/325F
soak the fruit in the tea for about an hour [I used earl grey tea and it was a lovely flavour]
then add
250g wholemeal flour with 1 tspn baking powder added to it
 2 tbspn brown or muscovado sugar
25g melted butter
1 beaten egg
mix it all together with a spoon
grease a 2lb cake tin and pour in the cake mixture and level the top
bake for about an hour; cover the cake with foil for the first half hour then take it off
test to see if it's cooked and if not, give it another 5-10 mins and then check again
let the cake rest in the tin for 15 mins, then cool on a wire rack
eat it with some nice butter!


you can use any dried fruit that you have; I didn't have enough cranberries, so chopped up a few dried apricots to make up the weight
you can also try experimenting with different teas to see which you like best

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