Borrowdale Tea Bread

Borrowdale Tea Bread Recipe

I made four cakes for our Peak District short walking break so I decided to try one I had never done before ‘Borrowdale Tea Bread’; it was delicious and everyone really enjoyed it.

I will be making it again and again Try the recipe it’s so easy to follow, I also recommend adding a tablespoon of brandy to the fruit its gives it kick.

Borrowdale Tea Bread Ingredients

  • 1 lb mixed dried fruit (currants, raisins, sultanas)
  • ½ pint strong tea
  • 6 oz brown sugar
  • 1 large egg beaten
  • 1 oz melted butter
  • 12 oz plain flour
  • ½ tsp bicarbonate of soda

How to Make Borrowdale Tea Bread

  1. Soak the fruit overnight in the tea, in a large mixing bowl.
  2. Pre-heat the oven to 350F, 180C, gas 4).
  3. Stir into the soaked fruit the sugar, the egg and the melted butter.
  4. Sieve the flour and the bicarbonate of soda into the mixture and mix well.
  5. Spoon into a lightly greased and lined 2 lb loaf tin and bake in a moderate oven for 1 to 1-1/4 hrs, or until firm to the touch.
  6. Leave in the tin for about 5 minutes, then turn out and cool on a wire rack.

Serve sliced and generously buttered.