mary berry borrowdale tea bread
Basic ingredients for mary berry borrowdale tea bread
- 150g (3/4 cup) sultanas
- 150g (3/4 cup) raisins
- 300ml (just under 10 fl. oz) hot water 250g (2 cups + 1 tablespoon baking powder) plain flour 200g (1 cup + 2 Tbsp), soft brown sugar 1 teaspoon mixed spice
- 2 Tbsp butter
- 2 medium eggs
How to make mary berry borrowdale tea bread
- Pour the hot tea into a bowl. Allow the liquid to sit covered for at least one night.
- Preheat the oven to 170°C/325°F. Line a loaf pan of 2 lb with baking parchment or a liner.
- In a large bowl, combine the flour, sugar, mixed spice, and baking powder.
- Mix it well. Next, add the butter and eggs. Now Use a spatula or wooden spoon to mix them.
- Add the raisins, sultanas, and any liquid that remains in the bowl. Mix everything until well combined. You will get a very sticky dough.
- Place the wet dough in a loaf pan lined with parchment paper and bake for one hour to one hour 15 minutes. When a skewer is inserted, you’ll know that it’s done. Now You can foil the top of your tea bread if it starts to look dark while it’s baking.
- Once the chicken is cooked, let cool in the tin for ten minutes.
- Remove the cake from the tin, and let cool on a wire rack for at least 24 hours before cutting and serving.
Notes: This cake will keep for at least a week wrapped in baking parchment. It can be stored in a sealed container at room temperatures.
Mixed Spice is a British mix of spices that includes cinnamon, nutmeg, and cloves. However, other spices may be used depending on the brand. It is very similar to the pumpkin pie spice mixture in the United States.