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Tea loaf

29 Feb

Makes 1 loaf (9×5 inch tin)

75g raisins
75g sultanas
75g currants
300ml  Earl Grey tea
250g self-raising flour
200g soft light brown sugar
1 egg, beaten
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1tbsp marmalade
butter, for greasing
unsalted butter and apricot jam, to serve

Place the dried fruit,marmalade and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.

The next day, preheat the oven to 175C/325F/Gas 3.
Add the flour, sugar, beaten egg and spices to the soaked fruit and mix well.

Grease a 22cm x 10cm/9in x 5in loaf tin. Spoon the mixture into the tin.

Transfer to the oven and bake for one and a quarter hours, or until a skewer inserted into the cake comes out clean.

Serve slices of the tea loaf spread with unsalted butter and jam.



Welsh cakes

29 Feb

Makes 4-6

225g/8oz self-raising flour, sieved 110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing

Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter. 

You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.

Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.