Tea Loaf

GI Chef’s Notes
This loaf is a good mid-morning and/or mid-afternoon snack with a piece of fruit.  If you are dieting it is best to have just ½ a slice and the fruit.  It is also a great and tasty way to add fibre to your diet.

When measuring ingredients I find “cups” easier to use, but by cup I do not mean a cup you make your tea in, I mean a proper cup measure. You can buy these measures at your local Tesco or Morrisons.  They come in various sizes and are very user friendly and cheap. Try them!

1 cup = 250ml; ½ cup = 125ml; 1/3 cup = 80ml and so on.

Ingredients  
1 cup of tea
1 cup of soft brown sugar
1 cup of wheatbran
2 cups of self-raising flour
8oz currants
8oz sultanas
2 eggs
½ cup skimmed milk (although you can use semi-skimmed if you prefer)
1 tea spoon of cinnamon

Method
Soak the fruit in the tea over night or at least for 4 hours.  The flavour will vary according to what tea you use.  You can use good old English Breakfast or even Earl Grey. Whichever you prefer.

Put all the ingredients into a bowl.  Add the soaked fruit and mix together. You can throw it in all at once and mix it up until it is all combined.

Lightly grease a small loaf tin (1lb).

Pre-heat the oven 180ºC, gas 4, 350ºF.

Fill the loaf tin with all the mixture and put in the oven on the middle shelf for approximately 2 hours.  Pierce the loaf with a cocktail stick or skewer and if it comes out clean it means the loaf is cooked.  If it does not  come out clean then put the loaf back in the oven and check again in 10 minutes time being careful not to burn it.

Turn out and leave to cool on a cake wire.  This allows air to circulate around it and this cools it down.

Store in a air tight container or wrap in cling film and store in the fridge and this should keep it fresh for the week.  It can also be frozen.

If you have any problems with this recipe or have any ideas you would like to add, please leave us your comments on the website.

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