Marmalade Teabread
By Olga Klesch
A moist spicy teabread with a fruity flavour.
The tradition of making good, plain cakes and teabreads grew up in the country, where they were part of an early supper, eaten at the end of the day in winter or before a last bout of work in summer.
- Average
- 20 mins
- Average budget
Ingredients
- 200 Gram Plain flour (7 oz)
- 1 Teaspoon Ground ginger
- 1 Teaspoon Baking powder
- 50 Gram Butter, diced (2 oz)
- 50 Gram Light soft brown sugar (2 oz)
- 4 Tablespoon Orange marmalade
- 1 Egg, beaten
- 3 Tablespoon Milk
- 25 Gram Candied orange peel, chopped (1 oz)
Preparation
Step 1
Grease a 750 ml (1 1/2 pint) loaf tin, then line the base with greaseproof paper and grease the paper. Put the flour, ginger and baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix together the marmalade, egg and most of the milk. Stir in the dry ingredients and mix to a soft dough. Add the rest of the milk, if necessary.
Step 2
Turn the mixture into the prepared tin, level the surface and press the candied peel on top. Bake at 170 °C / 325 °F / Gas 3 for about 1 1/4 hours or until golden brown. Turn out onto a wire rack to cool.