Country Tea Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 7oz mixed currants, sultanas and seedless raisins
  • 1oz chopped peel
  • ¼ pint tea
  • 4oz clear honey
  • 1 egg
  • 8oz self-raising flour
  • Salt
  • 1oz melted butter
  • Clear honey to taste
  • ¾oz chopped walnuts
  • ¼oz Demerara sugar


    Put the fruit, peel, tea and 4oz honey into a bowl, cover and leave overnight to allow the fruit to swell and absorb the tea flavour. Stir in the beaten egg, sifted flour and salt and melted butter, in that order Transfer to a greased 1lb-loaf tin and bake for about one hour ten minutes at 350°F, 180°C, gas mark 4. After fifty minutes remove the bread from the oven, brush with honey and sprinkle nuts and sugar on top. Trickle more honey over and return to the oven to finish cooking.