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Caraway Tea Bread
Preparation info
- Difficulty
Easy
Appears in
Published 2014
A traditional feature of nursery teas, this is far too good to disappear along with nannies and starched tablecloths. Tea bread in this case means a plain cake which should be baked in a loaf tin, to be sliced and eaten with lots of butter. The caraway seeds - beloved of Victorian cookery - give it a unique flavour.
Ingredients
350 g 12 oz 2 teaspoons
Method
Sift the flour and baking powder twice, add the sugar and lightly rub in the butter. Mix the scalded milk, which has been left to cool a little, with well-beaten egg and ground caraway seeds. (To achieve the best flavour, lightly heat the seeds in a frying pan for a minute, then pound in a mortar or whizz in an electric coffee grinder.) Stir the milk and egg mixture into the dry ingredients, be