Sticky tea bread
A slice of this delicious tea bread is the perfect partner for a cup of afternoon tea. The use of tea in the recipe keeps the bread moist. The sultanas are packed full of important vitamins and minerals. You can use any combination of chopped dried fruit, and for an extra fibre boost use half wholemeal and half white flour. If you're watching the calories, cut the bread into smaller slices.
Prep time: 20 mins
Cooking time: 1 hr 30 mins
Total time: 1 hr 50 mins
Ingredients (Serves 4)
- 150ml strong tea
- 150g caster sugar
- 110g sultanas
- 110g polyunsaturated spread
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 175g plain flour
- 1 egg, beaten
Preheat the oven to 180°C/Gas Mark 4.
Grease a 450g loaf tin and line with greaseproof paper, also greased.
Pour the tea into a thick-based saucepan and add the sugar, sultanas, spread and bicarbonate of soda.
Place the pan on a medium heat, stir the ingredients together and bring to the boil. Boil for 10 minutes, making sure the liquid doesn't boil over.
Remove the pan from the heat and allow the mixture to cool.
Add the beaten egg, baking powder and flour. Mix well, then place in the loaf tin and bake for about 90 minutes.