West Cumberland Tea Bread Food

WEST CUMBERLAND TEA BREAD

Steps:

• The day before you bake the tea bread place the mixed dried fruit into your mixing bowl and cover with the tea. Soak the fruit overnight.
• The next day add all the other ingredients to the soaked fruit and mix well.
• Pour the mixture into a greased and lined 2lb loaf tin and bake in the top oven of the Aga with the grid shelf on the oven floor and the cold plain shelf above for about 1 hour but check after about 45 minutes. A skewer inserted should come out clean.
• Turn the tea bread out onto a baking rack to cool.
• Serve sliced and buttered (optional) with a cuppa.
• For conventional ovens the temperatures are gas mark 3 or 170 degrees centigrade and cooking time will probably be 1 hour 15 mins to 1 hour 30 minutes.

MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD

Steps:

• You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
• The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
• Pre-heat the oven to gas mark 3, 325°F/170°C.
• Beat the egg and add the milk.
• Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
• Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
• Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
• Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
• These are great sliced, toasted and served with butter as a tea-time snack.

RASPBERRY TEA BREAD

Steps:

• preheat oven to 350.
• puree the raspberries along with their syrup in your food processor fitted with a metal blade till smooth. Strain and discard the seeds.
• place the eggs, oil, sugar in a bowl of an electric mixer.
• Mix at medium speed for about 3 minute add the raspberry puree and blend well.
• Add the flour, cinnamon and baking soda and mix the batter for about 1 min at low speed.
• Scrape the dough into a buttered 9 by 5 inch loaf pan.
• Bake till a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
• Cool for 30 minutes, remove from pan and cool completely on a wire rack.
• Wrap tightly in plastic wrap.

LEMON TEA BREAD

Steps:

• Cream butter and sugar together; add eggs, milk and lemon rind.
• Sift flour, baking powder and salt together and add to butter mixture.
• Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
• Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

SALLY LUNN TEA BREAD - ORIGINAL RECIPE

Steps:

• Preheat oven to 425f, grease a 6 inch deep cake tin.
• Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
• Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
• Bake uncovered for 35 minutes, until golden brown.
• Turn out on wire rack and leave to cool.
• This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.

WEST INDIAN COCONUT BREAD

Steps:

• Mix all ingredients -- mixture will be thick. Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done. Serve warm.