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Bakeware From Our Online Kitchenware Store

Oven to Tableware Baking Dish
Oven to Tableware Baking Dish
Masterclass Non-Stick 6 Cup American Muffin Pan 26.5 x 36cm by Masterclass
Masterclass Non-Stick 6 Cup American Muffin Pan 26.5 x 36cm by Masterclass
Cake Boss Cake Kit Circus by Cake Boss
Cake Boss Cake Kit Circus by Cake Boss
Cake Boss 12 Cup Moulded Cookie Pan Heart by Cake Boss
Cake Boss 12 Cup Moulded Cookie Pan Heart by Cake Boss
Bakers Secret Small Non Stick Cooling Rack
Bakers Secret Small Non Stick Cooling Rack
Non-Stick Springform Twin Pack
Non-Stick Springform Twin Pack

Tea Bread

You can see this Tea Bread Recipe on iPhone
Tea Bread Recipe
Recipe for Tea Bread:
250g mixed dried fruit, chopped
1/2 cup sugar
150 ml cold tea, strained
1 egg, beaten
1 tablespoon ginger or orange marmalade
250g wholewheat self-raising flour

Place the dried fruit in a large bowl with the sugar. Pour over the strained cold tea and leave to stand overnight.
Next day stir in the egg, marmalade and flour and mix well. Spoon into a buttered 1 kg loaf tin (pan). Bake in a preheated moderate oven (160C) for 1.5 hours, or until firm.
Leave to cool in the tin (pan) for 5 to 10 minutes before turning out on to a wire rack. Allow 2 to 3 days for maturing before cutting. Makes one 1 kg loaf.

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