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• Grease a 2lb loaf tin(line if necessary)
• Mix the flour, mixed spice, salt and yeast together in a
larger mixing bowl and make a well in the centre.
• In a separate bowl mix the melted butter, milk and
the egg and then add to the well in the flour mixture.
Then add the mixed fruit and candid peel to the bowl
and mix well.
• Pour the cake mixture into the loaf pan, cover with
cling film or a clean tea towel and leave to rise in a
warm place for about an hour or until doubled in size.
Towards the end of the rising time pre-heat the oven
to 200°C/400°F/ Gas mark 6.
• When the dough has risen bake in the oven for 40-45
minutes or until the sides have slightly shrunk from
the tin and the base sounds hollow when removed
from the tin and tapped on the bottom.
• If you wish to make a glaze for the top stir the
tablespoon of sugar of sugar into 30ml of boiled
water, when the sugar has dissolved brush the glaze
onto the top of the loaves and pop back in the oven
for another 3 minutes.
If you don’t want any sugar at all you can skip this step
and just leave the loaf to cool on a cooling rack. You
could also replace the sugar with a sugar substitute if
you prefer.
• Serve thickly sliced and with some nice butter.
Spiced Teabread
Several readers have asked me for a recipe suitable for diabetics. Well, here
it is, and it’s delicious and suitable for everyone in the family too. However,
as dried fruit is quite sweet it is advised that if you are diabetic you enjoy in
moderation.
• 450g Plain Flour
• 1tsp mixed spice
• 1/2tsp salt
• 2 sachets/14g fast action yeast
• 115g unsalted butter, melted
• 300ml tepid milk
• 1 large egg, lightly beaten
• 375g dried mixed fruit
• 25g mixed candid peel, chopped
• 1 tbsp caster sugar (optional)
• Energy 1832kcal/7735kJ • Protein 34.1g • Carbohydrate 317.3g of which sugars 145.9g • Fat 56.4g of which
saturates 32.8g • Cholesterol 227mg • Calcium 673mg • Fibre 11.7g • Sodium 580mg
Ingredients
Method
Nutritional information for those with special diets
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RECIPE 15