Wednesday, February 17, 2010

Fruit bread recipe


This is a lovely tea bread recipe, not very sweet, very fruity. It is from Delia’s “How to Cook” book. The best thing is that it makes 2 loaves, one for you and yours and one to give away (or freeze for another day). It keeps quite well and I even like a slice for breakfast…surely it must be healthy with all that fruit and look -no butter.

8 oz raisins
8oz currants
8oz sultanas
8oz sugar (Delia uses Demerera-I’m not so fussy)
10 fl oz hot tea (I like to use Earl Grey, but normal would be fine.)

Put all of the above in a bowl and mix well. Delia leaves overnight, but at least a few hours for all the fruit to soak up the tea.
Delia also adds 4 oz dried peel but I’m not a fan…

LATER….
Pre heat the oven to 170 degrees C, Gas 3

Add 4 oz walnuts/pecan nuts
1 large egg beaten with 2 tablespoons of milk
1 lb Self raising flour

Mix everything; it is quite sticky and heavy.
Divide the mixture between 2 1lb loaf tins and bake for 1 hr 15-1hr 30 mins. Remove from the tin and cool on a rack.

I gave one loaf to my in-laws and we are half way through the other one.Mmmmmmm...

I am very excited because I am going on my holidays in a week, YES, I'm off to Blighty. I'll be spending a week with my Mum, drinking tea,chatting and shopping together. I can't wait. But please- no more snow !!

3 comments:

  1. That looks delicious!! Once I am fully mobile again I will make it!!! I think Delia Smith is a really great 'old school' cook!! I have lots of her books!! Hope you ejnoy your holiday - the weather is horrible here at the moment though!!!
    xxxx

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  2. That certainly looks delicious.
    Have a great holiday with your Mum

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  3. Ohhh my Louise I haven't made this in a skillon years... used to make it for arvo teas all the time when the kids were at school... of course I shortened/changed eveything about it... just like us wild Colonies in Oz do... ha ha...
    Used pkt mixed fruit, any sugar[brown or raw is great],nuts if we had them or a handful of chocolate chips... yummm... & if I didn't have a good sized egg just use the egg I had & a good tablespoon of syrup... better if the syrup is left to soak in overnight but you don't always know that 'someone' knocked off most of the eggs when you put the mixture down the night before... see what I mean... dreadful for changing things... we also froze the extra cake in the very back of the freezer away for the kids & hubby's only look at the front fridge & freezer look... B

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