Tea Loaf Recipe

I have always enjoyed making loaf cakes, and this tea loaf recipe is a family favourite. When we lived in a house with a conventional oven, I used a silicone 2lb loaf "tin" with a liner inside which made my life a lot easier. I wasn't sure if the silicone "tin" would like being in the Aga, but I thought that I might as well give it a go. The recipe that I use for my tea loaf is inspired by a recipe that I found in a cook book a while ago.

Ingredients:

• 7 1/2 fl oz Tea
• 12 oz Sultanas (Or you can use a mix of other dried fruits)
• 4 oz Brown Sugar (You can use demerara sugar if you have it in the cupboard)
• 1 Egg
• 8 oz Self Raising Flour
• 1/2 tspn approx. Mixed Spice

Method:

Put the sultanas and sugar in a bowl and pour over the brewed tea. Mix slightly, cover, and leave to soak for about 4/5 hours. You can leave it overnight if you wanted to.

After this, add the egg (beaten), flour, and the mixed spice, and mix together.

Pour the mixture into the lined silicone "tin", and place on a baking tray.

I put the cake onto the shelf which I had put on the floor of the roasting oven. I then placed the cold shelf above it.

I left the tea loaf cooking for 20 minutes, but nothing really seemed to happen, so I left it for another 20 minutes, and then put it in the bottom of the simmering oven, with the shelf on the floor, for another 20 minutes. It was then cooked.

The loaf should then be lifted onto a cooling tray, still in the liner, and left to go cold. The loaf can now be eaten, or wrapped in cling film or foil and left for a day. I like to eat it with butter, and a mug of tea.

Now the part that we have been waiting for! Did the silicone "tin" survive? YES, it lives to see another day!

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