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    Marmalade Teabread


    Source of Recipe


    internet

    Recipe Introduction


    A moist spicy teabread with a fruity flavour. The tradition of making
    good, plain cakes and teabreads grew up in the country, where they
    were part of an early supper, eaten at the end of the day in winter or
    before a last bout of work in summer.

    Recipe Link: http://www.gourmetfoodplaza.com

    List of Ingredients





    Serves 8-10 slices

    7 oz Plain flour
    1 tsp Ground ginger
    1 tsp Baking powder
    2 oz Butter, diced
    2 oz Light soft brown sugar
    4 Tbsp Orange marmalade
    1 Egg, beaten
    3 Tbsp Milk
    1 oz Candied orange peel, chopped

    Recipe



    Grease a 750 ml (1= pint) loaf tin, then line the base with
    greaseproof paper and grease the paper.
    Put the flour, ginger and baking powder in a bowl and rub in the
    butter until the mixture resembles fine breadcrumbs.
    Stir in the sugar. Mix together the marmalade, egg and most of the milk.
    Stir in the dry ingredients and mix to a soft dough.
    Add the rest of the milk, if necessary.
    Turn the mixture into the prepared tin, level the surface and press
    the candied peel on top.
    Bake at 325 F for about 1
    Turn out onto a wire rack to cool.


 

 

 


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