| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | Mixed currants; raisins and sultanas, (450 g) |
| 1 1/4 | c | Strong tea; (300 ml) |
| 3/4 | c | Brown sugar; (175 g) |
| 1 | lg | Egg; beaten |
| 2 | tb | Melted butter; (25 g) |
| 1 3/4 | c | Plain flour; (275 g) |
| 1/2 | ts | Bicarbonate of soda |
INSTRUCTIONS
Soak the fruit overnight in the tea, in a large mixing bowl. Pre-heat the oven to 350 degrees (180 C; gas mark 4). Stir into the soaked fruit the sugar, the egg and the melted fat. Sieve the flour and the bicarbonate of soda into the mixture and mix well. Spoon into a lightly greased and lined 9"x5" (900g or 2lb) loaf tin and bake in a moderate oven for 1 to 1-1/4 hours, or until firm to the touch. Leave in the tin for about 5 minutes, then turn out and cool on a wire rack. Serve sliced and generously buttered. (Makes a 2 lb. loaf--900g) Typed by Lynn Thomas dcqp82a@prodigy.com. Source: Beatrix Potter's Country Cooking by Sara Paston-Williams. Recipe by: Beatrix Potter's Country Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 2 Se, p 1997
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