Orange and Apricot Tea Bread recipe
information
unlike most shop-bought tea breads, which are served with butter and jam, this high-fibre tea bread is quite delicious on its own. The tea bread will keep moist in an airtight container for 1-2 weeks.
Preparation time : 30 minutes,
Standing Time : 2 1/2 hours,
Cooking time : 1 1/4 hours Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 150
ingredients
2 large oranges
12 oz (350 g) dried apricots
5 oz (150 g) bran
6 oz (175 g) dark soft brown sugar
1/2 pint (285 ml) warm tea
2 medium eggs
1/4 pint (150 ml) skimmed milk
12 oz (350 g) self-raising wholemeal flour
12 oz (350 g) dried apricots
5 oz (150 g) bran
6 oz (175 g) dark soft brown sugar
1/2 pint (285 ml) warm tea
2 medium eggs
1/4 pint (150 ml) skimmed milk
12 oz (350 g) self-raising wholemeal flour
For the Topping
3 oz (75 g) dried apricots
1 1/2 tablespoons clear honey
1 1/2 tablespoons clear honey
method
1. Finely grate the rind of the 2 oranges and strain the juice of both fruits into a large bowl. Chop the dried apricots. Add the rind and apricots to the bowl, with
2. Minted iced tea complements a slightly tangy tea bread that is unusually low in fat and calories.
the bran, sugar and tea. Mix well, cover and leave to stand for 2 1/2 hours.
3. Line a loaf tin measuring about 12 x 4 1/2 x 3 in (300 x 115 x 80 mm) with baking paper. Beat the 2 eggs, mix them with the milk and pour into the apricot mixture. Stir well, then fold in the flour. Spoon the mixture into the loaf tin, level the top and bake for 1 1/4 hours. The tea bread is ready when a skewer comes out clean from its centre.
4. Remove the bread from the tin and leave to cool on a wire rack. Put the apricots and honey for the topping together in a small saucepan and heat gently for 2 minutes. Spoon evenly over the tea bread.
5. When the bread is cool, remove the baking paper, cut into thin slices and serve.
2. Minted iced tea complements a slightly tangy tea bread that is unusually low in fat and calories.
the bran, sugar and tea. Mix well, cover and leave to stand for 2 1/2 hours.
3. Line a loaf tin measuring about 12 x 4 1/2 x 3 in (300 x 115 x 80 mm) with baking paper. Beat the 2 eggs, mix them with the milk and pour into the apricot mixture. Stir well, then fold in the flour. Spoon the mixture into the loaf tin, level the top and bake for 1 1/4 hours. The tea bread is ready when a skewer comes out clean from its centre.
4. Remove the bread from the tin and leave to cool on a wire rack. Put the apricots and honey for the topping together in a small saucepan and heat gently for 2 minutes. Spoon evenly over the tea bread.
5. When the bread is cool, remove the baking paper, cut into thin slices and serve.
serving amount
makes 20 slices
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