Sunday, 13 September 2009

Walnut and Apple Teabread

Very easy to make and totally delicious, this teabread should last for a few days if kept in an airtight container.


1 large apple
5fl oz Cider
50g chopped walnuts
100g soft brown sugar
100g butter, softened
100g sultanas
2 large eggs
1tbsp clear honey
175g self raising flour
50g wholemeal flour
1tsp mixed spice
Pinch of salt

Preheat the oven to 180C /350F / Gas 4

Soak the sultanas in the cider for 1 hour.

Grease a 1kg loaf tin and line with buttered greaseproof paper.

Peel, core and chop the apple.

Drain the sultanas.

Place all the ingredients (except the sultanas) in a large bowl and beat well for 2 minutes.

Fold in the drained sultanas.

Put the mixture into the prepared tin.

Bake for 1 hour, then reduce the heat to 160C /325F /Gas 3. Bake for a further 15-20 minutes.

Turn out onto a cooling tray.

Eat cold, sliced and spread with butter.

Store in an airtight container.

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