Recipe | Apricot Tea Bread
I tried this tea bread out because I was curious to see what adding apricots would do to a bread. It's absolutely lovely! And I'm not the only taster to attest to that! Better still, it came from a lower calorie cookbook!
Calories per serving 230
Prep time 25 minutes , plus soaking
Cooking time 1 hour
100g Ready-to-eat Dried apricots, chopped
100g Raisins (I used currants as I had no raisins to hand)
130g Soft Light brown sugar
300mls Hot strong tea
275g Self-raising flour
1 Teaspoon Bicarbonate of soda
1 Teaspoon Ground cinnamon
1 egg, beaten
1) Place the dried fruit and sugar in a mixing bowl and add hot tea before
mixing. Leave to soak in for 4 hours or overnight. Meanwhile,
pre-heat the oven 160oC (325 F and gas mark3.
2) Mix the flour, soda and cinnamon together and pour in the soaked fruits
and beaten egg before stirring together.
3) Spoon this into a greased and lined 1kg (2lb) loaf tin. Level the surface
and bake in the centre of a pre-heated oven for 1 hour or until well
risen, the top has cracked and a skewer inserted into the centre comes
4) Leave to cool in the tin for 10 minutes before loosening the edges and
lifting out with the lining paper. Transfer to a wire rack and peel off the
lining paper to cool completely. Serve the sliced with a little butter.
5) Store in an airtight container for up to 1 week.
Let me know how you find this one!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes.
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