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
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