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
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.