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Tea Loaf Recipe Mary Berry

Evaporated natural product is plumped by being doused for the time being in Earl Gray tea. After that it’s a speedy mix together work and two or after three hours, presto, the ideal tea portion.


175g/6oz currants
175g/6oz sultanas
300ml10fl oz solid hot Earl Gray tea
275g/9¾oz self-raising flour
225g/8oz light muscovado sugar
1 huge free roaming egg, beaten
spread, for lubing, in addition to extra to serve


1. Put the currants and sultanas in a bowl and pour over the hot tea. Mix, cover and pass on to splash for the time being for the fluid to ingest.
2. Preheat the broiler to 150C/130C Fan/Gas 3½. Oil a 900g/2lb portion tin and line with non-stick baking paper.
3. Add the flour, sugar and egg to the bowl of splashed natural product (in the event that there is somewhat abundance fluid this is fine) and blend completely.
4. Spoon into the pre-arranged tin and level the top. Prepare for 1¾ hours, or until the cake is risen and simply firm to the touch, yet actually look at it after 1¼ hours to perceive the way things are doing. Pass on to cool in the tin for around 10 minutes.
5. Turn out the cake and eliminate the paper. To serve, cut into genuinely thick cuts and spread with margarine to serve.


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