Prune, Lemon and Honey Teabread

Preparation info
  • Makes


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This teabread is glazed with a sharp lemon syrup, which is also absorbed by the loaf.


  • 175 g (6 oz) plain flour
  • 1 teaspoon bicarbonate of soda


Sift the flour, bicarbonate of soda, cream of tartar, mace and salt into a bowl. Stir in the lemon rind. Put the butter and honey into a saucepan and melt, stirring over a low heat and removing immediately they are liquid. Using a wooden spoon, stir the milk into the flour mixture, followed by the melted butter and honey, then the beaten egg. Mix thoroughly to make a smooth, soft dough. Fold in