Brown Sugar Tea Loaf

Brown sugar gives a special taste to a tea loaf, and the raisins soaking overnight in tea make it the perfect accompaniment to a cup of tea.

• 1/2 cup raisins
• 1/2 cup sultanas
• 1 cup dark brown sugar
• 1 cup cold strong tea
• 2 large cups of self-rising flour, sifted
• 1 egg

METHOD

Put raisins and sugar in a bowl, cover with the cold tea and leave to soak overnight.

Next day stir in sifted flour and well beaten egg. Line a loaf tin and pour in the ingredients. Bake on the middle shelf of a preheated oven at 335° F or 170°C for one and a half hours.

Test with a skewer to see if loaf is cooked through. Cool on a wire rack. When loaf is cold, wrap in foil and leave for 24 hours before cutting. This is lovely spread with butter, but can be eaten without.

This recipe can also be cooked in muffin tins and used as individual puddings with cream or custard. Very versatile!

Yield: One loaf

recipe from www.inmamaskitchen.com

Contributor: margaret e. walker

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